RIDGEBACK SHRIMP OVER ANGEL HAIR PASTA

I wandered around the Farmer's Market on Saturday looking for inspiration for dinner. The ridgeback shrimp stand was there. Ridgeback shrimp are really prawns and they taste better than any shrimp I have had in a long time. They are tender and juicy and melt in your mouth. You can buy them fresh off the boat for about 5.00 per pound. They don't keep long so I use them right away.

I brought home 2 lbs. of them. I was thinking about how I would cook them and then I found the pasta lady. They make fresh pasta early in the morning before the market opens so it is REALLY fresh.

I decided on  fresh angel hair pasta.

 I took the heads off the shrimp (throw them in a bag and then in the freezer. Save them for your favorite fisherman to use as bait). Then I peeled the shells off and deveined them. This took a while but it was well worth the effort. Sometimes I just steam them whole and serve them as a peel and eat like I did here.

The pasta only takes about 2 minutes to cook so I put some water on the stove and then sauteed some chopped shallots in olive oil and butter. Added some garlic for just a minute and then tossed in the ridgeback tails.

The tails cook in just a minute so I drained the pasta and tossed the pasta with the tails. 

Top the pasta with grated Parmesan cheese and chopped fresh dill, salt and pepper. This was so good. If you can find fresh ridgebacks give this a try. They are harvested right here in the Santa Barbara Channel and are in season October through May or June.

RIDGEBACK SHRIMP OVER ANGEL HAIR PASTA

1 Shallot, chopped

1-2 cloves garlic, minced

1 TBSP. butter

2 TBSP. olive oil

1 lb. shrimp or 2 lbs. whole ridgeback shrimp

1 lb. angel hair pasta 

Freshly grated Parmesan cheese

Fresh dill, chopped

Lemon slices

Cook pasta according to directions on package or boil for 2 minutes if using fresh pasta.

In a large saute pan melt butter and oil over medium heat. Add the shallots and cook until soft (about 3 minutes). Add the garlic and cook 1-2 minutes and then add the shrimp tails. Cook for two minutes or until the shrimp changes color. Drain pasta and add to the pan. Toss for just a minute or so and then turn into a serving dish. Top with grated Parmesan cheese and chopped dill. Add a splash or two of olive on top before serving.

Serve with a lemon slice.