Skip to main content

Honey Butter Garlic Shrimp

This delicious dish is packed with gleaming shrimp and juicy tomatoes which make a glossy sauce for pasta and asparagus. Honey sweetness joined with butter and garlic is balanced with a dash of heat from hot sauce and the rich umami of Worcestershire sauce. Garnished with parsley and a sprinkle of lemon juice, this dish has layers upon layers of flavor.



Sauce:

3 Tbsp butter

1 Tbsp Worcestershire sauce

1 Tbsp honey

1 Tbsp hot sauce (your favorite)


1/2 lb pasta (I used ziti rigati)

1 bunch asparagus

1 lb shrimp, peeled and deveined 

1 Tbsp butter

1/2-lb cherry or grape tomatoes, about 36

3 cloves garlic, minced through a press


palmful fresh cilantro or parsley leaves, minced

1/2 lemon, cut in quarters


Trim about 1-2 inches off the bottom of the asparagus. Cut the top third off of the tips and reserve. 

Cut remaining stalks in half.


Bring a pot of salted water to a boil for the pasta.  Cook the pasta until about two minutes before al dente. Add the asparagus stalks (not the tips) to the pasta and cook one minute.  Add the tips and cook for about another minute. Drain.

Meanwhile, melt the sauce ingredients in a skillet.  Add the shrimp and cook over medium heat for one minute.

Stir and cook for another minute, just until the shrimp is cooked pink throughout. Reserve shrimp in a bowl.

Add the remaining butter into the pan and cook the tomatoes about 1-2 minutes.

Add the garlic and cook another 2 minutes until fragrant, and the tomatoes soften and begin to wrinkle. Return the shrimp and sauce to the pan and fold in with the tomatoes.

Plate the pasta mix and top with the shrimp mixture.  Garnish with fresh parsley or cilantro leaves. Serve with lemon wedges.


Serves 2-3.

Comments

Popular posts from this blog

Chicken Piccata over Squid Ink Pasta

Serve this delicious lemony piccata over your favorite pasta. 2 boneless skinless chicken breasts, pounded to 1/2-inch thick cutlets 1/4 cup flour 1 lemon sliced and de-seeded  2 Tbsp butter plus 1 Tbsp olive oil 2 Tbsp capers 2 cloves garlic, minced 1/4 cup dry white wine crushed red pepper flakes, to taste 8 oz squid ink pasta fresh parsley for garnish Melt butter in the oil in a skillet.  Fry the lemon slices for a few minutes, just until beginning to brown.   Set aside on a plate.  Lightly salt and pepper each chicken breast.  Dredge the chicken in the flour and brown the first side of each in the butter mixture in the skillet.  Flip to brown second side.  Cook over low heat for a total of about 15 minutes.   Meanwhile, bring 2 quarts of well-salted water to a boil for the pasta.  Cook until just al dente. Remove chicken to a plate when cooked through. Add capers and garlic to skillet a...

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs.  Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have.  Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade.   Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat...

Baked Grouper with Mushroom Wine Sauce

Fresh fish baked in a creamy mushroom sauce is always a rich reward after a hard day's work. 3/4 lb grouper (or other favorite white fish) cut into 2 portions Sauce: 2 Tbsp butter 1/2 cup onion, very finely diced 2 cloves garlic, minced through a press 1/3 cup pale dry sherry or dry white wine 1/3 cup half and half or cream 1 Tbsp corn starch 1 4-oz can mushrooms, drained and liquid reserved Preheat oven to 375F.  Sauté the onions in the butter, in a sauce pan for about 8-10 minutes, until slightly caramelized.  Add the garlic and cook for about 2 more minutes.  Add the sherry and half and half, and bring to a gentle boil. Whisk together the mushroom liquid with the cornstarch in a small bowl.  Whisk this mixture into the boiling sauce until thickened.  Add mushrooms and salt and pepper to taste.   Adjust thickness with wine, water or chicken broth if necessary, or allow sauce to thicken more by reducing slightly. Lay...