Shrimp, tasty bugs of the sea.

A few words on them before we begin, I’ll make it quick. They come in many varieties and sizes, wild and farmed. Unlike most fish, I find farmed shellfish including shrimp to be of equal if not superior quality. Also, unless you live right on the coast (lucky!), you are usually better off with frozen shrimp. They are typically flash frozen immediately after being caught and freezing doesn’t negatively impact their texture. Above all, choose shrimp that DO NOT contain any additives…gross! Aside from whether or not they may be bad for you, they do not taste good and are only used to make them last longer after being thawed or to plump up their weight. Lastly, what size is “jumbo” you ask? Do not be deceived by marketing adjectives, shrimp are ranked by the count per pound. Therefore, 16-20 count means there are 16-20 shrimp on average per pound. Larger shrimp are in general are meatier and better flavored, and predictably more expensive.

Now on to the fun stuff. I developed this recipe about fifteen years ago, and it was one of the first ones I ever put in writing. Of course by that I mean an ingredient list scribbled on a napkin or piece of mail and some lines of insight. It rapidly became a favorite with my family, and I received many requests on how to make it. I figured it was time for a legitimate recipe. I absolutely adore the piney shrub that is rosemary, and it pairs with shrimp superbly. Rosemary goes superbly with a lot of things for that matter. And in North Carolina, it grows as an evergreen bush. Best of all, this dish is easy makes for a great weeknight quickie.

What you’ll need

Approximately 30 min total time

Lg pot

Lg fry pan

1 lb peeled raw shrimp, in the 16-26 count range

8 oz spaghetti

2-3 T chopped fresh rosemary

1 tsp dried oregano

2 T chopped fresh parsley

2 T grated parmesan cheese

½ tsp salt

1/8 tsp black pepper

2-3 cloves minced garlic

1 ½ T olive oil

1 big handful (yes it’s a measuring unit, look it up) of fresh spinach

First off, prep your shrimp. If frozen, thaw by putting in a sealable bag and place in the sink or in a large bowl with enough water to float until thawed. Peel and de-vein if necessary and rinse. Place in a bowl with the rosemary, oregano, 1 T parsley, 1 T parmesan (it must be grated or you’ll get a gooey mess), salt and pepper, and ½ T olive oil and toss to coat. Set aside.

While the shrimp sits, cook the pasta according to the instructions on the package then drain and rinse in cold water. Set aside. You can use whole wheat if you prefer, or a package of fresh pasta as I prefer. Honestly this is the longest step.

Sautee the garlic in remaining 1 T olive oil over med heat for until it starts to sizzle; we’re talking 2-3 min.

Next add the shrimp mixture. Cook the shrimp until they turn from translucent to opaque, turning them occasionally; like 3-5 min total.

Add the spinach and cook until wilted. Mix in the cooked pasta.

Top with remaining parsley and parm and that’s it, you’re done. Go eat.