My parents are the best. When I came to visit over Labor Day weekend, they sent me home with some beautiful jumbo shrimp that they had picked up on the gulf. I had only ever cooked with frozen, shelled, deveined shrimp so it was fun and slightly horrifying to remove the shells (and legs! omg the legs) and veins myself.
However, I have to say- it was totally worth it. Fresh shrimp are fantastic. And this perfect pasta dish is a great way to showcase shrimp.
This simple recipe goes from prep to table in thirty minutes or less. It is super tasty and quite beautiful! This is a perfect weeknight meal to cram between volleyball practice and bible study (or between class and my night shift!).
Serve alongside a pretty salad and garlic bread for a meal that it sure to satisfy everyone.
What You'll Need: