This blog has featured a lot of desserts lately so I’d like to take the opportunity on this gorgeous Saturday to share a dinner (or lunch) option – another shrimp dish. Yes, we eat a lot of shrimp around here. It’s the go-to dinner option when we’ve forgotten to defrost anything else because shrimp can be defrosted so quickly and easily. This recipe comes from Everyday Food – a magazine I love for its simple, yet delicious, dishes. This dish appealed to me particularly because it allowed me to use some of my fresh rosemary, which is the only one of my herbs still surviving in the cooler fall temperatures here in New England.
I tend to roast my shrimp in the winter or grill them in the summer. This recipe uses neither of those cooking methods and I was intrigued. The defrosted shrimp are added to the pasta water at the end of the pasta’s cooking time, stirred quickly and then drained along with the pasta, making this a one-pot meal which is always a bonus! The shrimp cooked perfectly and the finished dish was delicious! The only change I’d make next time is to add a bit more lemon juice because I really like both the freshness and flavor it adds. This makes a wonderful weeknight meal because it can be prepared in about 30 minutes. It also reheats fairly well for lunch the next day 
Spaghetti with Rosemary Shrimp Scampi
from Everyday Food, December 2008 (also available here)
coarse salt and ground pepper
12 ounces spaghetti
1 pound large (31 to 35) peeled and deveined frozen shrimp, tails on (if desired), thawed
3 tablespoons olive oil
2 garlic cloves, minced
2 tablespoons coarsely chopped fresh rosemary
1/4 teaspoon red-pepper flakes
1 tablespoon fresh lemon juice
In a large pot of boiling salted water, cook spaghetti until al dente. Remove and reserve 1/2 cup of pasta water from the pot. Add the shrimp to the pot, and stir. Immediately drain spaghetti and shrimp, and set aside (the shrimp will continue to cook).
In same pot, heat oil over medium. Add garlic, rosemary, and red-pepper flakes. Cook, stirring, until garlic is golden, 1 to 3 minutes.
Remove from heat; return pasta and shrimp to pot. Add lemon juice and enough pasta water to create a thin sauce that coats pasta. Season with salt and pepper, and serve.
Lemon Bars
Glazed Grapefruit Cake
Orange Sherbet
Meyer Lemon Pound Cake
Hi, thanks for that. This is just something that would easily become a regulars on our weeknights as I always have all ingredients at home. Prawns with rosemary and chili flakes sound delicious. Will try this very soon.
Simple and absolutely delicious. Looks wonderful And only one pot – perfect.
You should submit this to Magazine Monday
We eat lots of shrimp too. It’s the best in pasta!
Mmm – what time’s dinner?
So right up our favorite kind of meal! Looks delicious.
I love simple and yummy dishes like this! I have recently discovered that shrimp and pasta go so well together
Looks simple and delicious! I always keep a bag of frozen shrimp in my freezer too, so convenient. I wanted to make the shrimp with cream sauce you recently posted a couple nights ago, but resisted the cream and I made an Ellie Krieger pasta recipe instead.
This looks simple and delicious! I love the shrimp and pasta combo.
Looks amazing! Now I just need to kick my hubby out for a night so I can make it. How did I manage to marry someone who doesn’t like shrimp??
Absolutely beautiful! I am definitely going to have to try this. I am sure the shrimp lovers at my house of all ages would love this one. It’s gorgeous, Tracey!
My rosemary is still hanging in there and I would love to use more of it before it’s gone. Looks like I will have to give this one a try ASAP. I’ll have to try the extra lemon juice, too.