My Smoked Gouda Shrimp with Angel Hair Pasta

I make this wonderful shrimp dish whenever I think I deserve to be spoiled. I don’t consider myself a “fancy” cook by any means – I’m definitely more about simple comfort food. But I think this recipe comes across as fancy even though it is really quick and easy to make. The lightness from the spinach and fresh tomatoes really cuts through the richness even though its wonderfully buttery and cheesy all the way through.

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I love shrimp and this is one of my few tried and true ways to cook them on top of the stove. You can use really any type of pasta here but angel hair has always been a favorite of mine and I found this “soup ready” angel hair at Walmart that comes at a shorter length that I kind of like.

Of all of my recipes here on the blog that I’m sharing this is probably the most expensive at nearly $20 in ingredients for only four portions. I’m quite frugal so this is definitely one of those “special occasion” type meals for me. One thing I love about this is how easy it is to make as small or large a batch as I feel like. Oftentimes I’ll just grab a few shrimp and a handful of pasta and only make enough for one or two meals for me.

First I thaw my shrimp in cold water and remove any remaining shell maintaining as much tail meat as I can. Then I butterfly them, rinse them and then leave them out to dry and come to room temperature. You certainly do not need to butterfly your shrimp. It is tedious! I like how they look though and they cook a lot faster. Mostly, however, I butterfly to make sure they’ve been cleaned properly.

I chop up my vegetables and shred a block of good melting cheese. I like using smoked gouda as its a wonderful soft melting cheese and I love the addition of the smoke flavor beside the sweet shrimp. I cook the pasta according to the package directions. (In this case Walmart’s short angel hair gets boiled in salted water and only takes a few minutes.)

In a saucepan I cook my olive oil, butter, garlic and basil together until it starts to brown. For my burner this is a 2 out of 10 heat. When the sauce is cooked I turn it down a little more so its hot but still bubbling. I then add in my raw shrimp which I then cover them with my chopped tomato and spinach. I then top my fresh veggies with about half of the shredded cheese. Next I cover it with my strained pasta and spoon over at least two cups of pasta water. I then cover the pasta with the last of the shredded cheese and cover the pan.

(Some pasta you can go straight from the pot to the pan in this dish (like a tortellini or bow tie) but if you’re using angel hair make sure and strain /rinse it will or it can get a little sticky /starchy.)

The cooking time for the shrimp leaves the veggies far from done so they add a really nice freshness to the whole meal. Covered, on a burner set to low, the shrimp will be done in only about 15 minutes. I get rave reviews every time I make this and the fact that it only takes about 30 minutes from start to finish is a major plus. I like serving this with garlic bread and a salad or a fresh sauteed vegetable such as asparagus or green beans on the side.

Shrimp and Angel Hair Pasta

• 12oz raw shrimp
• 8oz angel hair pasta
• 2Cups chopped fresh tomatoes
• 2Cups chopped fresh spinach
• 1Stick salted butter
• 1/2Cup olive oil
• 1Tbls minced garlic
• 1Tbls basil
• 7oz shredded cheese

Cook your chosen pasta in salted water according to package directions. In a large sauce pan cooked your butter, olive oil, minced garlic and basil on low until the garlic because aromatic and everything is melted together. Thaw out and clean your shrimp and dry on paper towels. Finely chop up your spinach and tomatoes. Grate your chosen melting cheese.
With your sauce on low add in your shrimp and top with your fresh vegetables then top with half of the cheese. Top with your cooked pasta plus at least two cups of pasta water. Cover and cook until your shrimp are just done. Stir and serve immediately.

Shrimp and Angel Hair Pasta

• 12oz raw shrimp
• 8oz angel hair pasta
• 2Cups chopped fresh tomatoes
• 2Cups chopped fresh spinach
• 1Stick salted butter
• 1/2Cup olive oil
• 1Tbls minced garlic
• 1Tbls basil
• 7oz shredded cheese

Cook your chosen pasta in salted water according to package directions. In a large sauce pan cooked your butter, olive oil, minced garlic and basil on low until the garlic because aromatic and everything is melted together. Thaw out and clean your shrimp and dry on paper towels. Finely chop up your spinach and tomatoes. Grate your chosen melting cheese.
With your sauce on low add in your shrimp and top with your fresh vegetables then top with half of the cheese. Top with your cooked pasta plus at least two cups of pasta water. Cover and cook until your shrimp are just done. Stir and serve immediately.