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It’s finally springtime in the D.C. area. I am elated at the warmer weather and excited for more spring and summertime dishes. My excitement is pretty evident in this week’s recipe. Hold on to your seats, folks, it’s shrimp! I was blown away by this quick and easy One Pot Onion and Garlic Shrimp Pasta. I glanced at a television at my job and saw this gorgeous meal filled with huge shrimp and pasta. Two of my favorite things. I had to try it that evening and I’m so happy I did.

Admittedly, when I originally jotted down the ingredients there was one item that threw me for a loop. I was shocked to find there was clam juice masterfully hidden in this recipe. For many people, this wouldn’t make them bat an eye. But for me this was daunting. You see, I had only recently tried clams the week prior in Miami. As you loyal reader’s know, I do make an effort to try new things so I went with it. When I tried clams in Miami I did like the flavor, however, it’s always been about the consistency. I did smell the clam juice before which was probably not the best idea but let me tell you, you don’t notice it at all in this amazing angel hair pasta extravaganza! I’m definitely opening my eyes to how different and seemingly unusual flavors can really enhance a dish.

There’s a bit of a debate regarding keeping the tails on your shrimp or not. Apparently, there’s more flavor if you keep them on over removing. As much as I love shrimp it really comes down to convenience for me. For this recipe, my local grocery store had a sale on easy peel shrimp. When I was removing the shells I did pause to consider keeping the tails. Ultimately, I decided I didn’t want to be bothered with them when I was diving into and devouring this meal. It worked out for me in the end and I didn’t feel there were any missing flavors in this dish. I had warm weather vibes and fresh flavored pasta for days and I couldn’t be happier.

One Pot Onion and Garlic Shrimp Pasta

What You Need:

• 2 Tbsp. olive oil, plus additional for drizzling
• Zest of 1 lemon plus 2 Tbsp. fresh lemon juice
• Salt and pepper, to taste.
• 1/2 cup finely chopped sweet onion
•  6 cloves garlic, sliced into thin slivers
• 3 scallions, finely chopped
• Crushed red chili flakes, to taste
• 5 Roma tomatoes, seeded and chopped
• 1/4 cup clam juice
• 1/2 teaspoon sugar, optional
• 1.5 lbs. shrimp, peeled and deveined
• 1/2 pound angel hair pasta, cooked al dente
• Chopped fresh parsley, for garnish

Instructions:
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• Add olive oil, lemon zest, and black pepper to a large saute pan over medium-low heat.
• Cook until oil is warm and pepper is fragrant about 4 minutes.
• Add the onions, garlic, scallions, a generous helping of chili flakes and a pinch of salt and cook, stirring occasionally about 4 minutes.
• Add the tomatoes and cook, stirring, until softened, about 2 minutes. Add clam juice and lemon juice and bring to a simmer; stir. Carefully have a small taste. If the tart of the tomatoes and lemon juice is too strong, add sugar, stirring and tasting as you go until it tastes just right. You may not use it at all or you may not use it all, I didn’t, but it’s optional.
• Raise the heat to medium and place the shrimp into the pan. Cover and cook on one side until shrimp begins to turn opaque about 2 to 3 minutes. Toss and cook until shrimp just begins to turn pink on the other side, 1 to 2 more minutes. Continue tossing and the heat of the pan will continue to cook the shrimp until done.
• Add pasta to a large serving bowl, then sprinkle with parsley, drizzle with olive oil, sprinkle with some more salt and pepper and top with the shrimp mixture.
• You may want to add more chili flakes and some parmesan cheese.
• Serve and enjoy!

Cook With Me:

• Add olive oil, lemon zest, and black pepper to a large saute pan over medium-low heat.
• Cook until oil is warm and pepper is fragrant about 4 minutes.
• Add the onions, garlic, scallions, a generous helping of chili flakes and a pinch of salt and cook, stirring occasionally about 4 minutes.
• Add the tomatoes and cook, stirring, until softened, about 2 minutes. Add clam juice and lemon juice and bring to a simmer; stir. Carefully have a small taste. If the tart of the tomatoes and lemon juice is too strong, add sugar, stirring and tasting as you go until it tastes just right. You may not use it at all or you may not use it all, I didn’t, but it’s optional.
  

  
• Raise the heat to medium and place the shrimp into the pan. Cover and cook on one side until shrimp begins to turn opaque about 2 to 3 minutes. Toss and cook until shrimp just begins to turn pink on the other side, 1 to 2 more minutes. Continue tossing and the heat of the pan will continue to cook the shrimp until done.
  

  
• Add pasta to a large serving bowl, then sprinkle with parsley, drizzle with olive oil, sprinkle with some more salt and pepper and top with the shrimp mixture.
  

  
• You may want to add more chili flakes and some parmesan cheese.
• Serve and enjoy!

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