Made with angel hair pasta, shrimp, olive oil, minced garlic cloves, red pepper flakes, lemon juice, lemon zest, white wine, butter, and fresh parsley.
I actually made this recipe for someone else—because, eewwww, seafood grosses me out. I mean, have you seen what seafood looks like when it’s ALIVE?! I can’t even imagine eating it.
Maybe it’s because when I was growing up we never ate seafood— unless you count frozen fish sticks in a box as seafood, then OK we did. But that’s about it!
So, needless to say, trying to cook with something as simple as shrimp was a disgusting chore. I used super long tongs to grab the shrimp every time I needed to do something with them. I just kept imagining these things were alive at some point with their little antennas and all.
I had also bought them already peeled and deveined. I couldn’t even imagine doing surgery on shrimp myself. YUCK!
But before I put the shrimp into the pasta I, naturally, scooped myself up a dose of the pasta without the shrimp because I knew once the shrimp touched it I wouldn’t be having dinner at all.
So, if you have nothing else to do today, get up close and personal with some seafood if you dare. And, if you’re so bold, pull some lobster, octopus, crabs, clams, oysters, shrimp, or shark fresh out of water ALIVE and then cook, cut, and chop or vice versa—EEWWW!
Take-Away Life Lesson: Rubber gloves and super long tongs can help when you want to keep your distance from any seafood while cooking with it.