A week or so ago, I came home with four pounds of frozen cooked salad shrimp. They looked so good, I couldn't help myself. No freezer burn, no snow flakes in the bags, just beautiful looking plump, pink salad shrimp. I know they will last a while, but every time I open the freezer, I feel inclined to eat them.
I've made a cold shrimp cocktail almost every other day since I got them, and have been craving something warmer. The problem is, shrimp cook very quickly and if over cooked, they become rubbery. After giving this some thought I decided to bring some of these cooked shrimp to room temperature, then add them to the skillet at the very last moment, just long enough to heat them. This simple dish turned out so well, I will probably have shrimp with spaghetti every other day until I feel like another shrimp cocktail. :)
5 oz dried spaghetti
1 tbsp olive oil
1 clove garlic, minced
2 tsp small capers
1-2 tsp anchovy paste, to taste
1/2-1 tsp Harissa, or chili paste, to taste
1-2 tsp fresh lemon zest, finely minced
juice from 1/2 lemon
1/4 cup hot water from the spaghetti
1 cup frozen cooked salad shrimp brought to room temperature
Bring a large pot of lightly salted water to boil. Add the spaghetti and cook according to the directions on the package until al dente; about 5-8 minutes.
While the pasta is cooking, heat the olive oil in a skillet. Add the garlic and saute for about 1 minute, then stir in the capers, anchovy paste, Harissa, lemon zest and lemon juice.
When the pasta is ready, remove 1/4 cup of hot water and stir that into the garlic, caper and lemon mixture. **At this point you need to work quickly. Toss the shrimp into the skillet after you have stirred in the water. Remove from heat. Quickly drain the spaghetti, and toss that together with the contents from the skillet.
Divide between 2 plates and serve immediately.
** You just want to heat the shrimp, not cook them further.
Divide between two plates and serve immediately.