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About the Dish

  • Butter

    Butter

  • Garlic

    Garlic

  • Red Pepper Flakes

    Red Pepper Flakes

  • Wild-Caught Tail-On Georgia Shrimp

    Wild-Caught Tail-On Georgia Shrimp

  • White Wine

    White Wine

  • Lemon

    Lemon

  • Parsley

    Parsley

  • Casarecce Pasta

    Casarecce Pasta

  • Ciabatta Rolls

    Ciabatta Rolls

  • Mixed Greens

    Mixed Greens

METHOD

1
Heat oven to 375° F. Fill a medium saucepan half full with about 6 cups water. Stir in 1/2 teaspoon kosher salt, and place pot over high heat. When water boils, add pasta, stirring to prevent sticking. Cook until tender but not mushy, 10-11 minutes. Drain pasta well in a colander, and set aside.
2
While pasta cooks, prepare your mise en place: Split ciabattas. Peel and mince garlic. Halve lemon; juice 1 half, and cut remaining half into wedges. Pick and chop parsley leaves.
3
Brush ciabattas with a total 1 teaspoon olive oil. Place on a baking sheet, and toast in oven until lightly browned, about 10 minutes.
4
Heat a skillet over medium heat. Add butter and 1 teaspoon olive oil. When butter foams, add garlic and red pepper flakes. Cook until fragrant but not browned, about 30 seconds.
5
Add shrimp and wine, and cook 2 minutes. Turn shrimp over and cook until shrimp is firm and opaque throughout, 2-3 minutes more.
6
Remove pan from heat. Immediately pour lemon juice over shrimp, and sprinkle with parsley.
7
In a mixing bowl, toss salad greens with 1 teaspoon olive oil, and sprinkle with 1/4 teaspoon kosher salt.
8
Divide pasta between 2 dinner plates. Top with shrimp mixture. Serve with salad and ciabatta, with lemon wedges on the side. Enjoy!