I meant to make this dish yesterday for Kalyn's Weekend Herb Blogging Event, but we went to play with our niece instead. We enacted The Wizard of Oz about a bazillion times, played hide and seek and went out for dinner. So I begged Kalyn to let me enter anyway. You can check out my story here.
I chose what looked like a great recipe that I found on Epicurious, but naturally I can never leave well enough alone. So I made a few changes. Writing yesterday's post had me craving the simple combo of buttery garlic sauce and juicy shrimps. So even though I usually love capers, I thought they'd overpower the flavor of garlic shrimps already in my head, and I left them out. Next change was the pasta. For some reason (I have no idea why) I felt the need for farfalle (or bow ties as we used to call them when I was growing up), so the perciatelli noodles were ignored as well. And as I was tasting the pasta (the aroma of garlic was heavenly) just before serving I felt it was missing something, so I added lemon juice and chili pepper flakes.
All I can say is......Dee...Lish...ous!!! Served with a salad of romaine hearts, chopped fresh oregano and basil, some Parmesano cheese and croutons (I crumbled some breadsticks) and a simple vinaigrette (extra virgin olive oil, champagne vinegar, garlic and dijon mustard). It was wonderful if I do say so myself.
Related links: Food and Drink recipes shrimp pasta