cilantro shrimp pasta

Sometimes the random, spur of the moment ideas are the best. I was wandering around the market last night, trying to figure out what kind of mood I was in for dinner. I came across some shrimp and I had vague memories of seeing a shrimp and cilantro recipe, so I decided to wing it. It turned out to be one of the best dinners in quite awhile - and it took under 10 minutes to make. Here's what you'll need:

• 3 Tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 pound medium shrimp, peeled and deveined
• Sprinkle of crushed red pepper
• Dash of black pepper and salt
• Juice of 1 lime
• 1/3 cup chopped cilantro
• A dozen or so grape tomatoes, halved
• 1/2 lb. fresh pasta (I used angel hair)
• Grated Parmesan cheese to taste

Go ahead and start boiling a pot of water. By the time your pasta is done, so will everything else.

Heat the oil in a medium non-stick skillet over medium heat. Add in the garlic and give it a minute to open. Reduce the heat to medium-low and toss in the tomatoes, stirring often. Sprinkle with salt and pepper (both black and red).

Let this cook for 2-3 minutes, then add the shrimp, lime juice and half the cilantro. Stir often, cooking until the shrimp just turns pink.

By this time you've probably boiled and cooked your pasta - fresh angel hair only boils for 1 minute. Drain the pasta and add to the skillet, along with the remaining cilantro. Toss to coat the pasta and turn off the heat. Let this sit for a second while you clean up the dishes - letting the pasta sit for a second is my new favorite thing to do. It let's all of the flavors really come together.

Transfer to a bowl and serve topped with fresh parmesan cheese. It's beyond delicious.

Bon chappétit!