Rosemary Shrimp Spaghetti
Posted by Emma Barker on Monday, April 26, 2010
Under: entrees
When I moved into my apartment in September, I quickly figured out how to get to all the places I needed to go: school, work, and the grocery store. Once I knew the fastest way to get to each of those places, I stopped exploring. It's really a shame, because in the 8 months I've lived in this apartment, I didn't know until a few days ago that there is a huge, HUGE park just a few blocks away. I found it while I was running, something I've started doing again now that the weather is getting warmer, and it's glorious. It goes on for miles, with running/biking paths, long stretches of grass, tunnels, exercise equipment, play structures, and weird metal statues of dogs doing various things.
It also has a large patch of rosemary bushes. When I found them, I immediately broke off a leaf and smelled it. I debated with myself for a minute-What if it wasn't really rosemary, but a poisonous look-and-smell-alike? What if it was illegal to pick rosemary in a public park?
Then I threw caution to the wind, picked a sprig, and carried it home with me to put in my dinner. I didn't die or get arrested, so I will probably be returning to the rosemary patch in the days to come. The creamy sauce I made with the rosemary, served with shrimp and spaghetti, was just the ticket after an evening of exercise in the park.
Ingredients:
*serves 1
1/2 tsp minced fresh rosemary leaves
1 tbsp butter
7 precooked jumbo shrimp
1 tsp lemon juice
1 tbsp water
1 tbsp light cream
2 oz. spaghetti noodles, cooked according to package instructions
In a small skillet, melt the butter over medium heat. Add the rosemary and the shrimp, and cook, stirring, until the shrimp are warmed through and browned slightly. Turn heat to low. Add the lemon juice, water and cream, and gently scrape the bits of rosemary and butter off the bottom of the pan into the sauce. Bring the sauce to a boil, and simmer it until it thickens to the consistency of cream. Serve shrimp and sauce over cooked spaghetti.
It also has a large patch of rosemary bushes. When I found them, I immediately broke off a leaf and smelled it. I debated with myself for a minute-What if it wasn't really rosemary, but a poisonous look-and-smell-alike? What if it was illegal to pick rosemary in a public park?
Then I threw caution to the wind, picked a sprig, and carried it home with me to put in my dinner. I didn't die or get arrested, so I will probably be returning to the rosemary patch in the days to come. The creamy sauce I made with the rosemary, served with shrimp and spaghetti, was just the ticket after an evening of exercise in the park.
Ingredients:
*serves 1
1/2 tsp minced fresh rosemary leaves
1 tbsp butter
7 precooked jumbo shrimp
1 tsp lemon juice
1 tbsp water
1 tbsp light cream
2 oz. spaghetti noodles, cooked according to package instructions
In a small skillet, melt the butter over medium heat. Add the rosemary and the shrimp, and cook, stirring, until the shrimp are warmed through and browned slightly. Turn heat to low. Add the lemon juice, water and cream, and gently scrape the bits of rosemary and butter off the bottom of the pan into the sauce. Bring the sauce to a boil, and simmer it until it thickens to the consistency of cream. Serve shrimp and sauce over cooked spaghetti.
In : entrees