garlic shrimp pasta ($2-a-serving challenge)
A few weeks ago I posted a challenge to come up with a $2-per-serving menu to challenge the notion that healthy food is “too expensive” or that you need to resort to convenience foods to have time to sit down with your family for dinner. Ironically, what with trying to run holiday-related errands after work most days, and having a plethora of parties, shows, rehearsals and other stuff, I haven’t been cooking much! (I did make a big batch of lamb & bulghur stew last weekend and have been pretty much subsisting on those leftovers all last week, but it wasn’t particularly blog-worthy.)
The other night I was staring at the fridge with the glazed-over and rather desperate look of a person who hasn’t been to the grocery store in recent memory, when inspiration struck. I had a bag of frozen shrimp in the fridge, a package of pasta, and enough pantry items to make said shrimp and pasta into a quick and very flavorful dinner. Crisis averted.
Let me detour here to say that I do regret that my $2 meal was not more local– apparently there is a shrimp farm in Okemos but my shrimp were from Trader Joe’s. I don’t eat a ton of shrimp because of the overfishing issues, but as a person who lives alone, there is a great advantage to a food which you can keep in the freezer and remove a few at a time for a single serving. This recipe may also not fall under some people’s definition of “healthy”, but it does use all natural ingredients and that’s my usual guideline. As I had not been to the store I didn’t have any fresh vegetables in the house, but I would certainly encourage adding a green veg to make this a more balanced meal.
Here’s my cost breakdown: Shrimp: ½ bag @ $8.99/1-lb bag= $4.50; butter: 2 oz @ $2.89/lb= 36¢; 1 lb spaghetti= 99¢; 1 lemon= 50¢ (mine actually cost less since I had bought a bag of them, but I think that’s how much they are if you buy a single one); 4 cloves garlic= approx. 25¢; 1 tsp red pepper: negligible, but let’s say 15¢ (or get it free next time you order pizza!). Total= $6.75 and serves 4, so $1.69 per serving. That leaves $1.25 to spend on 4 servings of the veg of your choice- a plain green salad, some sautéed zucchini, or some steamed broccoli, perhaps?- and still keep it under $2.
Garlic Shrimp Pasta
1 lb. dried spaghetti or linguini
½ lb. shrimp (should yield 4-6 shrimp per serving depending on shrimp size)
4 Tbs butter
4 large cloves garlic
1 lemon, halved lengthwise
1 tsp crushed red pepper flakes (or to taste)
1 handful chopped flat leaf parsley, optional
kosher or sea salt
Notes: Feel free to embellish and throw in other random items you may have in your pantry or refrigerator… a spoonful of capers, perhaps, or some grated Parmigiano. I happened to have some parsley in the fridge so in it went. This recipe is also very easily divisible/ multipliable- I originally made 2 servings, not 4- so it’s a good recipe if you’re just feeding 1 or 2 people. The dish can be prepared in about 30 minutes, and 10 of that is just waiting for the water to boil. You’ll want to work very quickly to get the sauce on the pasta before anything gets cold.
Directions: Put a large pot of well-salted water to boil. Rinse and pat dry the shrimp, salt lightly on all sides and set aside. Mince the garlic. Juice half the lemon; cut the remaining half into four wedges. Chop the parsley, if using.
When the water comes to a boil, add the pasta and cook according to package directions, probably 8 minutes or so. You’ll want to try to time it so the pasta and shrimp are just getting done at the same time.
Select a saucepan in which the shrimp will just fit in one layer. Melt the butter over low heat. Add the garlic, keeping the heat as low as possible. Cook for about 2 minutes, stirring and making sure the garlic does not brown. (If the butter is foaming too much, add a splash of olive oil.) Add the pepper flakes and stir.
Add the shrimp to the pan in one layer. Cook gently until they appear opaque halfway up the sides, then flip and continue cooking until fully opaque. Remove with a slotted spoon and place in a covered dish on the stovetop (so they remain warm).
Meanwhile, drain the pasta when done, reserving about ¼ cup of the cooking water. Add the juice of half the lemon and a little of the pasta water to the butter/garlic mixture and increase the heat slightly, stirring. Cook for 30 seconds or so, stirring to emulsify. Toss the sauce with the cooked pasta. Add any other ingredients at this time such as the parsley, capers, etc. Taste the pasta for salt, adding as needed. If it seems too dry, add a bit more of the pasta cooking water, and/or a little olive oil.
Plate the pasta in warmed shallow bowls or plates, garnishing with the shrimp and a wedge of lemon.