Here’s an easy and delicious dish that I learned from our close friends (Gregg and Bonnie) a while back. Apparently, Penzeys’ Pasta Sprinkle is not just for pasta, folks. :D I’m fairly sure that Gregg’s original recipe contains cheese (I think parmesan?) but knowing that I’m lactose intolerant, he made a cheese-free version one time when Keith and I joined them for dinner at their place and we’ve been hooked ever since. Here’s a simpler version that I make often at home, minus the cheese and breadcrumbs but not any less flavorful. Enjoy!
2 tablespoons extra-virgin olive oil
3 cloves garlic, sliced thin
2 pounds shrimp
1 tablespoon Penzeys’ Pasta Sprinkle
Red pepper flakes and salt to taste
Heat oil in a large non-stick skillet over medium-high heat until shimmering. Add garlic and cook until fragrant and lightly browned, about 30 seconds. Add shrimp and stir-fry for about 3 to 5 minutes. Add pasta sprinkle and continue to stir-fry until shrimp are cooked through, curled, and pink. Season with salt and red pepper flakes to taste. Serve with rice, couscous, or even baked potatoes.