Today was a VERY tough day at work. When I was on my way home, all I could think about was having a beer and cooking some dinner. Just a reminder or for those of you that don’t know, Jen loves spicy food so this recipe you can make without the red pepper flakes. Total meal cost $18 and I have leftovers for lunch tomorrow. YUM!

Jumbo Shrimp Pasta

15-20 colossal size shrimp – tails on, deveined

2 tablespoons fennel seed (told you I love this stuff)

1 teaspoon red pepper flakes (if you don’t like spicy just don’t add)

Salt and pepper

1/2 of  fresh lemon juice

4 cloves of garlic – grated

1/4 cup olive oil

1 slice of prosciutto

In a large bowl place shrimp, fennel, red pepper flakes, salt and pepper to your liking, olive oil, garlic and fresh squeeze lemon juice. Mix well with your hands.

Notice I am using my favorite tool for the garlic?

Now that everything is the bowl, I will mix it up and start my pot of water for the fresh pasta.

Heat a skillet to medium-high and put in the shrimp with all the oil from the bowl as well.

Cook the shrimp until pink and firm.

Turn off the skillet and this is when I cook the fresh pasta for 1 minute in the pot.

Now that everything is done time for plating. I took and handful of fresh pasta and added to the bowl and added shrimp with the sauce from the pan. I then added fresh prosciutto. Here is the plating:

So there you have it, Jumbo Shrimp Pasta.  Guys if you cook this on St. Patrick’s Day – well you just might have the luck of the Irish if you get my drift!

Happy Cooking!