Arrow-right Camera
The Spokesman-Review Newspaper

The Spokesman-Review Newspaper The Spokesman-Review

Spokane, Washington  Est. May 19, 1883
Cloudy 37° Cloudy

Going Mobile

RV Recipe: One-Skillet Shrimp Pasta

Gulf shrimp make this easy dish a memorable meal. (Leslie Kelly)
Gulf shrimp make this easy dish a memorable meal. (Leslie Kelly)

We've been feeling mighty fortunate to be traveling in a region rich in seafood options. We slurped awesome Murder Point oysters in Orange Beach, Ala., and swooned over flaky filets of pecan-crusted Sheepshead at the world-famous Commander's Palace in New Orleans. It's the big fat shrimp from the Gulf of Mexico that have become the favorite in our tiny house on wheels, though.

These beauties have a slightly sweet flavor and a buttery texture, and the prices are extremely reasonable. We picked up a pound of peeled and deveined shrimp for $9 a pound at Joe Patti's, one of the most incredible seafood markets we've ever encountered. 

I offered to make them a few different ways: curried over rice, in a marinara sauce, or scampi-style with pasta. John nudged me toward the latter, and I decided to try and streamline the recipe by making it in one pot. My method: I cooked the pasta first, a shade before it hit al dente. While the spaghetti cooled in the strainer, I sautéed the shrimp in olive oil and a couple cloves of chopped garlic, with a little bit of minced jalapeño pepper, lid on. 

When the shrimp started to turn pink, I added a splash of wine and a couple tablespoons of butter and the pasta, lid back on. In less than a minute, I gave the mixture a stir and added the juice of half a lemon. Dinner was prepped and ready in under 30, which we celebrated with a few glasses of Merf Chardonnay. I found that Washington wine at a shop in Pensacola, and after chatting with the friendly owner learned that he once worked for Chateau Ste. Michelle. Small world! 

Leslie Kelly
Leslie Kelly is a freelance writer.