this dish is just another way to sneak that peel n' eat shrimp back into your diet! it uses all of the same ingredients + buttered-parsley noodles and some shallots. serve alongside salad and some crusty bread.
buttery old bay shrimp + pasta
yields: 6 servings
prep time: 5 minutes
cook time: 20 minutes
1 cup water
1 cup beer
2 lbs. large peeled and deveined shrimp
¼ cup + 2 Tbsp. old bay seasoning
5 Tbsp. butter, divided
2 tsp. minced garlic
1 large shallot, minced
1 lb. angel hair pasta, or pasta of your preference
freshly chopped parsley
Bring the water, beer and ¼ cup of old bay to a boil over medium-high heat in a large pot.
Once boiling, add the shrimp, cover with a lid and cook for 3-5 until the shrimp have turned pink.
In a large sauté pan, heat 3 Tbsp. butter over medium heat.
Add the minced shallot and garlic and sauté for 2-3 minutes.
Whisk in the remaining 2 Tbsp. of old bay and turn off the heat.
Add the shrimp to the butter mixture and toss until the shrimp is coated.
Cook the pasta according to package directions, drain and toss in 2 Tbsp. butter.
Serve over the buttered pasta and top with freshly chopped parsley.