Shrimp Chimichurri with Loopdy-Loos
takes 15 minutes
2 bunches parsley, stems included
1 teaspoon salt
2 tablespoons fresh oregano (or 2 teaspoons dried)
2 Fresno Chili Peppers, stem and seeds removed
4 cloves garlic
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon butter or olive oil
about 20 shrimp (or 12 oz) - cleaned & deveined
1 box GOODLES Loopdy-Loos
Put the parsley, salt, scallions, oregano, chili peppers, garlic, 1/4 cup olive oil, and red wine vinegar into a food processor or blender. Blend until smooth, scraping the sides and stirring as needed.
Bring a pot of salted water to a boil. Cook the pasta to package instructions. When it is about done, reserve 1/4 cup of the pasta cooking water. Strain the pasta and set aside until ready to use.
Preheat a heavy bottom pot to medium high heat and add the tablespoon of butter or oil.
Add the shrimp to the pan and cook about 3-5 minutes until pink and opaque.
Add in the cooked pasta and reserved pasta cooking liquid.
Remove from heat and stir in the chimichurri. Start with about half of what you made, then add more until you reach desired sauciness.
Serve & enjoy!
*Note - You can use store bought chimichurri and make this recipe even easier! Start with about 1/2 cup in step 6 and then add more as desired.
*Note- The leftover chimichurri from this recipe is great on just about anything. Stir some in the next time you make a box of Twist my Parm and watch the magic happen!