Angel Hair Pasta with Shrimp, Lemon, and Parsley

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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Basil Lime Shrimp

Another easy, very few ingredients recipe that is well worth it. The flavors of this dish come together incredibly, and can be accompanied with any number of side dishes. If you like shrimp, you will love this recipe.

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And so truth in lending here, as I will always be completely honest with you on any recipes I post. To me, the recipe as printed below was perfect as is. To my wife on the other hand, she thought it was a touch to sweet, and asked the me to cut down the honey to one tsp the next time I make it. I will, and see how it is. The odd thing here is, my wife has the biggest sweet tooth I have ever come across, by far. And me personally, I am not a sweets guy. I am pretty sure it is not a full moon out tonight, but I could be wrong.

Another note is, I did not prepare mine on a grill as the recipe calls for, but however used a grill pan on the stove. Turned out great, and I am sure would be awesome on a grill as well.  

Basil-Lime Shrimp


½ cup basil leaves

Juice of 1 lime

½ cup olive oil

2 tsp honey

1 small garlic clove

1 pound peeled, deveined shrimp


In a blender, process the first 5 ingredients until smooth. Add the shrimp and marinade in a large resealable bag, mixing until the shrimp is evenly coated.

Marinate the shrimp for at least 30 minutes, add to skewers, and grill over medium low heat until pink and cooked through, approximately 2 minutes per side.  

Recipe from  Consumption Curiosity

Parmesan Shrimp Pasta

This is another easy and satisfying meal the whole family will love! And a surprising thing about it is, all the flavors meld together perfectly. No one ingredient takes center stage in this marinade. I thought maybe the soy sauce or garlic would stand out over the shrimp, but they don’t. The flavor of the shrimp is the centerpiece, and everything else comes together just right now make very delicious noodles! You will not be disappointed. On the red pepper flakes, I did go about 1/4 of a teaspoon on ours as my sons don’t do spices too well. I think the next time I will go the full amount as the oldest didn’t even pick up on any spice, again, as everything melded together perfectly.

Shrimp and marinade cooking

Shrimp and marinade cooking

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With the pasta added

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Finished product

Don't let it's simplicity fool you, the shrimp and noodles are covered in a delicious marinade.

Don’t let it’s simplicity fool you, the shrimp and noodles are covered in a delicious marinade.

Parmesan Shrimp Pasta


1/3 cup extra virgin olive oil

¼ cup parmesan cheese

2 teaspoons brown sugar

2 teaspoons soy sauce

4 garlic cloves, minced

½ teaspoon red pepper flakes (or less if you don’t want much heat)

1 pound raw, peeled and deveined shrimp

8 ounces uncooked penne pasta

Pinch of salt and fresh ground pepper

¼ cup green onions, diced


In a bowl, whisk together the first 6 ingredients. Add shrimp to large resealable bag, and then pour marinade over top. Seal the bag, and then mix around well to ensure all the shrimp are coated. Refrigerate for 30 minutes or up to a few hours.

Bring salted water to a boil in a large pot, and then add the pasta. While the pasta is cooking, heat a large skillet (I used a Dutch oven) over medium high heat. Add shrimp and marinade to skillet, trying to get as much marinade out of the bad as possible. Cook the shrimp until just pink, about 2 minutes per side. Be careful not to overcook.  When shrimp are finished, add the drained pasta to the skillet, tossing completely to coat. Add salt and pepper. Top with additional parmesan cheese and sliced green onions, and then serve.

Adapted from How Sweet it is

Pan Roasted Fish Fillets

Have you ever completely bombed on a dinner that you thought would be great? I did, tonight and it was bad! I was trying for the first time a Tuna Casserole recipe my wife had from years ago. I was excited as it only had four ingredients. Yup, it was horrible!!

As I was deleting the pictures I had taken of making it (to make sure I never even thought about posting it) I came across this fish dish I made roughly a year ago. This was right when I started to get serious about cooking, and slowly took over all the cooking duties to take that burden off of my wife. This is from ATK, and I believe it was in the first magazine I received from them. It is awesome in it’s simplicity, and can be paired with many different side dishes. I had made a tomato and cucumber salad for the side, and topped the fish with Pico de Gallo. These pictures are from the first time I made this fish dish, and it came out wonderful even for a novice cook.

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Please don’t mind the paper plates! I mentioned we are a nothing fancy type family, right?


Pan Roasted Fish Fillets


4 skinless white fish fillets, 1 to 1 ½ inches thick

Salt and pepper

½ teaspoon sugar

1 tablespoon vegetable oil

Lemon wedges



Adjust oven rack to middle position and heat oven to 425 degrees.

Pat fish dry with paper towels and season with salt and pepper. Sprinkle very light dusting of sugar (about 1/8 teaspoon) evenly over one side of each fillet. Heat oil in 12 inch ovensafe nonstick skillet over high heat until just smoking. Place fillets in skillet, sugar side down, and press down lightly to ensure even contact with pan. Cook until browned, 1 to 2 minutes. Using 2 spatulas, flip fillets, then transfer skillet to oven.

Roast fillets until centers are just opaque and register 135 degrees, 7 to 10 minutes. Serve immediately with lemon wedges.

Recipe from America’s Test Kitchen