Shrimp Pasta

The Flavor that is my Lunch*

Want to know what I’m eating RIGHT NOW? at this VERY MOMENT?




And let me tell you, it’s heaven. Sheer heaven!  I could live off of three food items for the rest of my life. Just three. Chocolate, Potato’s, and Shrimp.  That’s it! those are the three most luscious ingredients that mean the world to me. I would be perfectly happy if that’s all I got to eat for the rest of my life. Ahhh bliss just thinking about it ! To even further prove to you, it is 9 am and I’m eating shrimp. for breakfast.  I’ve never been real big on breakfast foods. I’d much rather eat leftovers for breakfast.

So this blog post is an impromptu one. I wasn’t planning on writing this one, I just wanted shrimp and wanted it NOW, so I set forth to cook some. I didn’t feel like using a recipe, as to be quite honest there are millions of recipes out there for shrimp, especially shrimp and pasta. I didn’t want to get all complicated, I just wanted to use stuff that I like and that I already had. Oh and it had to be quick easy , and yummy 😉 I’m thinking that seems to be my angle on this food blog. Quick and easy foods. I certainly like them! If only my baking was quick and easy, but that’s a whole other post! So I just decided to play in the kitchen and cook what I like. After my first bite I just KNEW I had to share. Share what I did anyway, NOT the shrimp 😉 It turned out sooo good. Let’s get started:



To even further my point on it being so yummy, I was in such a hurry to get it done, I actually took this picture AFTER i was done eating it!


The cast and crew

raw shrimp, peeled & deveined

Pasta ( I used vermicelli, I like thin stringy noodles) I used half a pound, so that I will have leftovers, (half a pound  will easily feed 2 – 4 people )

Olive oil

Lemon Juice – about 1/2 – 1  Tbsp

Old bay Seasoning – about 1/2 – 1 Tbsp

Worcestershire sauce – about 1/2 tsp ( you want just a dash of this)

Butter (not pictured)


Again, because I didn’t start out planning to blog this I don’t have step by step photo’s but it’s easy enough you can figure it out 😉  also my measurements are round about, just go with what you like, trust your instincts!



Boil your noodles until tender, and drizzle with olive oil, set aside, (oh I also added a little bit of butter to the noodles as well for that yummy flavor)


Heat a skillet on medium and throw some butter . Place shrimp into a bowl and add lemon juice. Mix shrimp well to coat. Now add old bay seasoning and toss again. Now add just a dash of Worchestershire sauce


Now I left my tails on, as these were pretty big jumbo shrimp, and I use them for handles. If you prefer to eat the whole dish with a fork, be sure to remove tails before  cooking



When skillet is hot drop the shrimp in. Don’t forget to pour in remaining juice and seasonings left in the bowl over the shrimp. Shrimp cook REALLY fast. You only need to cook them for about 3 min on one side then 2-3 min on the other.  You want them to be nice and pink, but cooked to long and they will be rubber




When shrimp is cooked, pour entire contents of skillet into noodles



Be sure to toss pasta and shrimp well to coat noodles with all the seasonings on the shrimp.




Simple, Quick, and DELICIOUS!


* you’ll notice the title says the flavor that is my “lunch” even though I cooked it at 9 am. thats because I love it so much I’m having it again for lunch! 😉