I wish I could replace the inside of my mouth with this.

AND, I’m just now figuring something out. I think angel hair pasta might be my favorite pasta in the entire world, including Vermont. I dunno, something about the thinness, the slipperiness of it, how evenly it gets coated by sauces, how much of it you can get in your mouth at one time, and ohhh, the fact that it’s called ANGEL. HAIR. I mean really, does that not beg for a classic Bev wig joke or what? I’ll wait for the end of this post to make it though. Long after you’re gone.


I’m acting like this is the first time I’ve ever eaten angel hair, and it’s totally not. Aaron made it with a meat sauce the other night and I nearly lost the last of my now three marbles. Angel hair should run for president. OF HEAVEN.

I keep typing “angle” hair.


BUT, I think this is my favorite way to eat the angel hairs. Super rustic-like with lots of sautéed garlic (have you noticed how much better I’m getting about the accent thingy?), lemony shrimp, HERBS.

Omg, you guys. Speaking of, I’ll have to show you my garden later. OOC.*

A lil’ bit o’ crushed red pepper for a smidge of heat. Lightly sautéed cherry tomatoes from the garden in all that garlic and lemon zest. Hoooooly. Tossed with angle, I MEAN ANGEL hair pasta and olive oil and pasta water and baby spinach and seared shrimp and OH AWESOME I’m now down to two flippin’ marbles.

Okay so I’m leaning towards an angel hair Pulp Fictiony blunt bob. Or wait, no! RAPUNZEL.

Shrimp Pasta with Tomatoes, Lemon and Spinach:

What it took for 2:

* 1/2 pound extra large shrimp, thawed, peeled and deveined * 2 tsp lemon zest, divided * 1 pinch crushed red pepper * 1 sprig fresh thyme, leaves removed and chopped * 1 sprig fresh oregano, leaves removed and chopped * 2 basil leaves, torn * 2 Tbs. extra-virgin olive oil * 2 cloves garlic, minced * 1 cup cherry tomatoes, halved * 4 cups baby spinach * 2 Tbs. lemon juice (or more!) * 1/2 pound angel hair pasta

* coarse salt and freshly ground pepper

On a plate, toss the shrimp with the crushed red pepper, half the lemon zest, chopped herbs and a pinch of salt and pepper. Let it sit while you start the rest.

Heat the oil in a medium skillet over medium-high. Add the garlic and bloom 30 seconds. Add the tomatoes along the remaining lemon zest. Sprinkle with a little salt and pepper and saute for 2 minutes.

Add the shrimp in a single layer and sear on one side for 2 minutes. Flip and sear another minute, or until shrimp is cooked through. Keep tossing the tomatoes just a little bit.

In the meantime, bring a large pot of salted water to a boil and cook the angel hair until al dente, maybe 5 minutes. Drain all but about 1/2 cup of the pasta water and toss with the shrimp and tomato mixture, along with the spinach. Squeeze a lot of lemon juice right in. Season with coarse salt and pepper. Add as much pasta water as you want to create a thin, glorious sauce.

Serve it with more lemon juice, crusty bread and for heaven’s sake, fresh parmesan cheese.

*out of control

Via: bevcooks.com