Garlic Shrimp And Angel Hair Pasta I Made It

Garlic Shrimp and Angel Hair Pasta

frankieanne 9 years ago
posted by Poysunpen
Garlic Shrimp And Angel Hair Pasta
This was soooo good! If you don't like garlic you wouldn't like this one! Its garlicky but that is what is good about it. :-) Made it as written except I cut it in half.
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pointsevenout 9 years ago said:

After purchasing 2lbs of jumbo shrimp I'd have to fast for the rest of the month to wait for my financing to catch up.

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chuckieb 9 years ago said:

I'm always drawn to recipes like this FA but in my heart of hearts I'm worried I'm not going to get enough 'flavour,flavour'. The garlic shrimp sounds wonderful, but just served over pasta? Is it enough to flavour the pasta? I'm a 'sauce' person.

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frankieanne 9 years ago said:

Luckily, pso, I have a decent paying job that allows me the luxury of shrimp and fish in my diet. Which, as I say, is lucky as I love seafood. If you were closer, I would gladly share. :)
There isn't really a sauce, Janet. Just enough liquid to keep the pasta from sticking together. If you would like a shrimp dish with more sauce to it, I highly recommend this one Shrimp Fra Diavolo
Its really fabulous and I served it over spaghetti.

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mommyluvs2cook 9 years ago said:

Seafood here for us really isn't that expensive...plus I go down to the docks where if you buy in bulk it's a lot cheaper. I remember asking you, FA about a recipe you made a while back if you had just served it with plain ol' noodles and you said that you loved plain noodles! I'm a saucy noodle person too Janet :) I bet if you doubled up on the butter it would be "saucier" but that would be a lot of butter too! Love the pic. :)

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frankieanne 9 years ago said:

I do like plain noodles, ml2c. :-) Thank you.
I don't think seafood is that expensive here either. Large shrimp on sale is $5.99 to $7.99 per pound as well as a lot of other fishes. Beef is more expensive. Maybe its a regional thing. I am only 30 miles (as the crow flies) from the Pacific Ocean.

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chuckieb 9 years ago said:

Thanks FA. I bookmarked the Shrimp Fra Diavolo. I'm tempted to try both dishes to be honest. Just to see. I've never ever made a shrimp pasta dish. I envy you and Michelle for having easy access to fresh seafood. I'm landlocked here and we do have to pay more because of it. I can't imagine how much fun it would be Michelle to go down to the docks and buy in bulk. Talk about fresh!

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MissouriFarmWife 9 years ago said:

Since my other half is a non-fish eater, born and bred in Illinois, Inhave no comprehension of buying fish in bulk. Any seafood we get in Missouri is likely frozen before it enters the state. LOL! But this recipe does sound interesting. I will have to think about trying it some of these days!

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frankieanne 9 years ago said:

The shrimp I buy is usually frozen in two pound bags and I buy them when they are on sale. I have bought fresh shrimp but the frozen works, too.

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pointsevenout 7 years ago said:

Think I can score some extra jumbo shrimp for $7/lb. I have everything else.
Is the extra jumbo size next to colossal?

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frankieanne 7 years ago said:

I always buy 16/20, pso, which is extra jumbo. Colossal is 15, I believe. So pretty much the same.

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pointsevenout 7 years ago said:

Good buttery garlicky flavor. Wouldn't hurt me to add more garlic.
I don't see where leaving the end of the tail shell on brings anything else to the dish besides messy fingers. As long as I was in there with my hands peeling the shrimp I'd go ahead and finish tailing them next time.
Made half a recipe also.
And what a rack of teeth the author has.

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mommyluvs2cook 7 years ago said:

I need to make this, looks so good!! Lol at the "rack of teeth" :P

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frankieanne 7 years ago said:

Those shrimp are huge, pso! Do you know the count on them? They look wonderful.

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pointsevenout 7 years ago said:

Nineteen/lb.

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frankieanne 7 years ago said:

Yours certainly look bigger than mine! I think leaving the tails on prevents them from curling. I think. Maybe that is why yours look so much bigger. They look great, pso.

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pointsevenout 7 years ago said:

Did some reading on how to cook shrimp to keep them from being chewy. As they cook they start to contract. At first looking like a "C" and then more looking like an "O" as they cook. An "O" is overcooked.

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CherylsCookingNow 7 years ago said:

I'll have to try this! Thank you for sharing. Thank you Pointsevenout for the cooking tip!

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frankieanne 7 years ago said:

That is a very interesting tip, pso! Thank you!

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