Bobbins' Kitchen

Yummy bits and bobs from my kitchen!

Cheapskate Bistro Cooking: Zesty Summer Shrimp Spaghetti (Paired With Courgette Salad And Craft IPA!)

IMG_1382I love bistro style food. I also like getting a good deal: I really am a bargain hunter. You’ll rarely find me in a luxury food shop because during my time as a chef, I’ve learned a lot about making the most out of value ingredients. This crisp, fresh and summery pasta dish (including the beer I’ve paired it with) all comes from the shelves of Lidl- my local budget supermarket.

The lemon dressed courgette salad makes a great side to loads of other dishes- try it as a salad on its own, topped with pumpkin seeds and grilled halloumi… still with a fresh and zesty beer…. any excuse for a nice beer, eh?

Difficulty: Easy

 

INGREDIENTS:

For the dressing:IMG_1376

1 lemon (zest and juice)

2 tbsp olive oil plus a little for frying

pinch salt

generous grind of black pepper

For the Salad:

1 medium courgette (or two small- I a small yellow courgette to add to the mix, which looked funky)

For the Pasta:

150g spaghetti (I buy spaghetti for only 20p. After studying the ingredients like a big anorak in the shop, I discovered that virtually all pasta -luxury brands included- contain nothing but durum wheat and semolina.)

160 g peas (get fresh if they’re seasonal, freshly popped peas are so sweet and crunchy. You won’t find these out of season though, so make do with thawed frozen if needs be- they’re still yummy and very good for you)

Medium onion, sliced

1 clove finely minced garlic

200g shrimp

a little basil (I like to use fresh, as this looks great as a garnish- a pinch of dried will do though)

Tip: This dish pairs really well with citrus flavour beers. I got “Green Gecko” craft beer for only £1.25 and it went perfectly.

Method:IMG_1371

  1. Whisk together all of the dressing ingredients. I like to be really generous with the pepper to bring a little heat to this otherwise cool and fresh dish.
  2. Using a veg peeler, make ribbons of the courgette.
  3. Toss the courgette ribbons in the lemon dressing.
  4. Bring a large pot of water to the boil. Add a pinch of salt and your spaghetti. Cook according to pack instructions, try to keep it al dente though.
  5. Gently fry the onions in a little olive oil for 5 mins and then add the garlic and shrimp. Add the excess lemon dressing.IMG_1379.JPG
  6. Meanwhile arrange your courgette salad on plates -make it curl and twist around the plate, this gives it more volume and makes it look more eye catching
  7. Drain the spaghetti and toss it with the shrimp and lemon mix. Pile this in little mountains in the middle of your courgette salad. Top with fresh peas and basil garnish
  8. IMG_1380
  9. Chill out and enjoy!

 

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