Earth Fare health food market opened near me. As you know, I have been trying to eat more healthy. If you have been with me a while, you will remember I tried a new agey nutrition therapy that did not work for me, but I did learn something about my blood work there. Apparently, like most Americans, I am low in Omega-3 fatty acids, the better fatty acid when compared to Omega 6. What I mean is my ration of 3 to 6 Omega FA is poor. I have too little Omega # 3, so I am trying to eat more fish.
Earth fare had a sale on Florida White Shrimp. I am unfamiliar with white shrimp. I thought all shrimp was the pinkish shrimp I have always bought at the market. The white shrimp was on sale, so I got 3/4 of a pound for John and myself. I planned on making Garlic shrimp, one of our favorite dinners.
But I did look up white shrimp. One cooking establishment called Catch 35 in Chicago and Nashville recommended the white shrimp stating
“Wild Florida Shrimp are harvested in the height of the season, so they taste better. They have a sweet flavor, with a firm, and slightly crunchy texture. When raw their shells are green/blue/gray tints but turn pink when cooked. They are a bit more expensive and can be harder to find at grocery stores. The flavor and texture of these shrimp are unbeatable, so make sure to treat yourself!”
I can honestly say that the shrimp did have a real snap to it and it was also MUCH more flavorful than the frozen shrimp I have been buying in the market.
The beauty about this shrimp is also it is WILD CAUGHT- no fish farm, natural diet, American caught and are a fantastic source of omega # while also being low in fat and carbohydrates.
I will buy them again. Whole Foods here I come.
But now for the recipe
- Olive oil
- 2 – 3 cloves garlic
- Parsley- fresh or dried
- 1/2 to 1 pound fresh shrimp- can use frozen
- 2/4 to 1 Cup frozen peas
- Pasta- I used spaghetti from Italy ( remember I am against grains with GMO or roundup }
- one lemon
- white wine
Clean the shrimp. I peel under running water and place in a bowl. Then gather all the ingredient. Put a large pan of water to boil for the pasta. Take a large frying pan. I used stainless steel, but you could use a nonstick pan. Warm pan and put in a dollop each of olive oil and butter. Add 1/2 chopped garlic and saute. Add shrimp and cook shrimp on high heat [ be careful not to burn the garlic] until pink or orange around 4-5 minutes. Remove from pan and set aside. If you need- add more olive oil and cook the remaining chopped garlic with spinach until wilted.
Boil frozen peas for 2 minutes and drain
Cook and drain pasta reserving 3/4 cup of the water for the sauce.
Add approx 1/4 cup white wine to the frypan, add shrimp and spinach back in and add the reserved pasta water.
Add pasta and peas and toss with the shrimp.
Add dollop butter and again toss pasta within the frying pan. Squeeze one lemon adding the juice to the pasta- be careful not to let any lemon seed in the pasta- it will be difficult to see, and you don’t want someone to bite into the seed or swallow it! The butter should thicken the sauce somewhat.
Add parsley and toss or just place on top of serving
Serve with grated parmesan- romano cheese
Let me know if you try this or have a shrimp recipe to share