Fast. Simple. Delicious. Things I value in espresso, breakfast burritos, and certain edible flower arrangements. This garlic pasta will have you talking with your Italian hands and not caring about pesky things like carbs and calories.
What are those, anyway?
LET’S GET COOKIN’
Start your water boiling [believe it or not, waiting for the water to boil might actually be the most time-consuming part of the meal]. Add in a TBS (15 ml) of salt per 4 cups (960 ml) of water.
Zest four of your key limes (or half of a boring lime) and place in blender, along with the flesh of your super ripe mango, juiced key limes, honey and salt. Blend that until it is beautiful and smooth. For best results set a strainer over blender, then squeeze key limes over mango flesh and lime skin.
Top Tip: Key limes lighten and brighten this dish in a way that regular, boring limes cannot. Use them. Key limes are just better. They just are.
Now is a good time to throw your pasta in your boiling water, provided that it’s boiling.
Top Tip: Don’t forget to stir your pasta, unless you really like boiled carb-clumps.
Take your butter and melt in a pan over medium low heat. When melted, sir in your sliced garlic. Sauté until garlic is golden. Remove garlic from pan and set aside. We’ll use them as a “garnish” but really they’re a giant part of this dish. Don’t skimp on them when you sprinkle them over your pasta.
IMMEDIATELY lay your shrimp in the [now garlicy] butter. Scoop butter over shrimp as they cook. Think of splashing the shrimp with garlic butter the way a younger brother splashes you in the face while you try to swim. Flip when tails change color. Keep scooping butter over them. When cooked, remove from pan and set aside.
Remove pan from heat so the butter doesn’t burn.
Test pasta. If perfect, pull from water and immediately toss in what’s left of your butter. Squeeze lemon on pasta and a pinch of salt.
Place pasta and shrimp on plate in a way appealing to social media followers. Spoon on some mango sauce. Garnish with chopped basil, sautéed garlic slices, fresh cracked pepper, and lemon zest.
GARLIC SHRIMP PASTA FAQs
Can I use gluten-free pasta?
Does this work with veggie noodles?
This is SUPER good with edamame noodles, and I have no reason to believe another type of noodle would detract from the delicious.
Can I use less butter?
Go for it! Halving the amount of butter and pouring 3 TBS (45 ml) of olive oil in the pan works really well. Different flavor, but your taste buds won’t complain.