by Heather Schmitt-Gonzalez / Tuesday, March 5, 2013
Combined, they make one of those dishes that I can just keep on eating... without feeling guilty.
It's light and fresh, yet altogether satisfying with the strands of angel hair pasta that twist their way over and around the plump, pink shrimp. I've been so pleasantly surprised at how well that light, black-licorice flavor of absinthe plays up not only the tarragon in any dish... but also butter. I mean, I'm not one to shy away from butter sauces anyway, but when absinthe and butter make a date and get saucy, it's a little bit like the heavens have opened up and sent out a warm, enveloping breeze on a mild, summer's day.
- 4 oz. uncooked angel hair pasta
- 2 Tbs. unsalted butter
- 5 scallions, thinly sliced
- 6 cloves garlic, minced
- big pinch crushed red chile flakes
- 12 oz. large shrimp, peeled & deveined
- ¼ c. Absinthe
- 1 Tbs. white wine vinegar
- 4 oz. baby spinach
- ¼ c. chopped, fresh tarragon
- freshly ground pepper
- Jalapeño Tabasco (the green kind)
- freshly grated Parmesan cheese
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.