Raise your hand if you have a Fannie Farmer cookbook in your cookbook collection! I do, and it was my fathers before mine, and will one day be my son’s. I go back to it often, usually to find a tasty way to make the basics. It has taught me a lot about how to cook and bake, and I have never been disappointed with any of the recipes I have tried.
This recipe is no different. It has good, clean flavors and is very easy and quick to prepare. The flavors blend well, and if you have finicky eaters (such as my boys), this will work for them as there are no strong, bold flavors that will turn them off. Obviously, if they don’t like shrimp, you probably should pass on this one.
I like a little more pronounced lemon flavor when I eat shrimp or fish, so I added the lemon juice, which is completely optional for you.
Just for fun, I had to throw in the above picture. Anyone remember the Fanny Farmer Candy Shops? They were born a few years after Fannie Farmer died in the early 1900’s. They spelled the first name differently, as there was no official connection between the famous chef and the candy shop. This photo was taken by my Father, I am guessing in the 70’s in Providence RI. He never missed an opportunity to take completely random photos. In this collection, he took about 7 photos of this street from all different angles. Two of them captured the candy shop, this being the better photo of the two.
Angel Hair Pasta with Shrimp, Lemon, and Parsley
Grated or minced zest of two lemons
Juice of one lemon (optional)
½ cup chopped parsley
1 tablespoon minced garlic
½ pound angel hair pasta
1 ½ cups low sodium chicken broth
1 pound raw shrimp, peeled and deveined
Salt and freshly ground pepper to taste
1 cup bread crumbs (non-flavored) tossed with 3 tablespoons melted butter
In a small bowl, mix together the lemon zest, lemon juice (if using), parsley, and garlic, and set aside. Bring a large pot of salted water to a boil. Add the pasta and cook until tender. Drain pasta, leaving about 1-2 tablespoons of water in the pot. Return pasta to the pot, cover, and keep warm.
Put the chicken broth in a saucepan and bring to a boil. Add the shrimp, lower the heat, and simmer for 1-2 minutes depending on the size of the shrimp, until cooked through and pink. Using a slotted spoon, remove the shrimp from the saucepan and add to the pot of pasta. Slowly add the chicken broth, one tablespoon at a time to the pasta shrimp mixture until you reach your desired consistency.
Add the lemon-parsley mixture and salt and pepper, and toss to mix well to coat the pasta. Transfer to a warm serving bowl and top with bread crumbs, or serve in individual bowls, adding bread crumbs at last minute before serving.
Slightly adapted from Fannie Farmer.
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