Combined, they make one of those dishes that I can just keep on eating... without feeling guilty.
You know, if you like that kind of thing.
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Keywords: entree absinthe pasta shrimp garlic American
Ingredients (serves 2)
- 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
Bring a pot of water to a boil for the pasta. Salt it generously and add the pasta. Cook for 4 minutes, or until al dente.
In the meantime (while your water is coming to a boil and the pasta is cooking), heat butter in a large, deep-sided pan. Add scallions, garlic, and crushed red chile flakes. Sauté until soft and fragrant, stirring, 1-2 minutes.
Add shrimp and continue to sauté until they begin to turn pink, ~3 minutes. Carefully pour in the absinthe and white wine vinegar and allow to bubble up and cook for 30 seconds. Toss in spinach and sauté until wilted, 1-2 minutes longer.
Drain pasta, reserving ⅓ cup of the cooking water. Add pasta and reserved cooking water to the pan along wtih the tarragon, stirring to combine. Season to taste with salt, pepper, and a few good dashes of the Tabasco. Remove from heat.
Serve with freshly grated Parmesan over the top and the bottle of Tabasco on the side.
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