Pasta is an easy, inexpensive meal.
Sauces can be challenging as I never use store bought.
Here is a delicious recipe made with seared shrimp.
I always have sauteed leeks on hand that have been prepared in butter, seasoned with Kosher salt and fresh ground pepper.
Heat up the leeks in a skillet, melt 1 tablespoon butter and brown 1 diced shallot or chopped garlic.
I included 12 large shrimp that I pat dry before searing and arrange in a pan so that each peeled and deveined shrimp has elbow room.
Add 1 tablespoon EVOO.
Spread around 4-5 thin slices of fresh lemon. I prefer organic lemons.
Optional: sprinkle in some red chili flakes.
While the shrimp cook add 2 tablespoons dry white wine.
After you have flipped the shrimp and cooked for 2 more minutes I tossed in my leftover farfalle (short pasta works better) along with the saved pasta water and stir until pasta is hot.
If you just made the pasta then toss into the pan and stir, adding 1-2 tablespoons of pasta water.
Serve in a bowl dividing up the shrimp and topping with freshly grated Parmesan cheese.
Squeeze the remaining lemon juice on the finished dish.
The sauce is rich and delectable.
You can also make with chicken, scallops, tofu or langoustine.
Enjoy!
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