I have been testing and perfecting one of my laziest recipes ever. This is my go to dinner when I have no idea what I am going to make for dinner. You can get this done in about 20 minutes and it tastes like you put much more time and effort into it than you actually did. The stars of the show are garlic and shrimp. I add cherry tomatoes for a pop of color and also for some of the liquid that comes out of the tomatoes when they burst. Usually I serve this over regular spaghetti noodles but I love spaghetti squash so if I have it, then I make it. Whatever you do, please do not forget to add acid to this dish. I use apple cider vinegar, but you could also use lemon juice or white wine is really good too. Okay, let’s get into this.
Ingredients
- 2 tablespoons butter
- 4-5 garlic cloves minced
- 1/2 pound of shrimp, I never measure exactly
- handful of cherry tomatoes
- 1 tbs apple cider vinegar (or lemon juice)
- 1 tbs chopped cilantro
- 1 spaghetti squash or package of spaghetti noodles
If you are using spaghetti squash get it into the oven before you start on the shrimp. To prepare my spaghetti squash I cut it in half, scoop out the seeds, add salt, pepper and a tiny bit of olive oil so it doesn’t stick to the pan. Then you flip them face down and put them in the oven for 40 minutes at 375 degrees. If you are using regular spaghetti, you better get that water boiling because the shrimp will be done in no time.
While the squash is cooking heat the butter in a pan on medium heat and add the garlic and the tomatoes at the same time. When the garlic begins to become fragrant add the shrimp. Put salt and pepper on the shrimp and let them cook for about 3 minutes. Then you flip the shrimp, cook for another 2 minutes and deglaze the whole pan with apple cider vinegar. If there isn’t enough liquid then you can add some water, more butter, or pop the tomatoes. This isn’t supposed to be a saucy dish so you just need enough liquid to deglaze the bottom of the pan. Once you deglaze the pan wait a minute then remove it from the heat and the flavors will continue to meld as it cools.
Once the shrimp are done, put them on top of your noodles and garnish with cilantro! I’m sure there are some real chefs out there who think I have no idea what I’m doing. They’re right. I just know this tastes damn good.
Big Little Life 