My dad started making one of the best dishes I've ever had about 20 years ago and I have made a few tweaks to it through the years and crafted another nice version this evening on St. George Island. Here's how it goes...
In a saute pan combine:
- Juice of 1/2 lemon
- Salt & Pepper
- Pinch of Crushed red pepper
- 1 clove of fresh garlic chopped
- large pinch of French Thyme
- 2-4 teaspoons of curry powder (to taste)
- 1/2 cup of white wine
- tablespoon of butter
peel 20-25 medium size fresh shrimp (raw, not frozen) and place in pan on low/medium heat.
add 1/2 cup of water once shrimp have started cooking to loosen and dilute the sauce.
Boil pasta to al dente (I prefer fettuccine for this recipe)
Time your dish so shrimp and pasta are done at same time (about 7 minutes cooking for both). Drain the pasta and put in saute pan with shrimp and sauce. Combine so the pasta soaks up the sauce. Finish with a squeeze of lemon and fresh Parmesan cheese and voila.
This is the easiest recipe but the trick is the fresh seafood.
Pair with a lovely glass of white wine (or whatever you like). I prefer a Chardonnay to stand up to the heat that the Crushed Red Pepper adds.
Also best when paired with beach :).
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