Ok, so I know that my last review wasn’t the most upbeat, but I am here to turn it around with this one today! Something that I have found with almost any cookbook is that there is always a recipe or 2 that just don’t live up to expectations. And that’s ok, but Joanna Gaines really got it right with this recipe for Angel Hair Pasta from the Magnolia Table Cookbook Vol. 2.
And before I get too far into the review, I used my new favorite shrimp to make this dish, Argentinian Red Shrimp, and if you can get your hands on them, DO IT! They are sooooo goooood, like the lobster of shrimp!
Since I have already told you about the shrimp, which in my opinion makes the dish, let’s talk about the pasta, cause it’s all about the PASTA, right?
The sauce is a white wine, butter, and pasta water sauce, and it really is everything you ever need in life! THIS is simple perfection at it’s finest.
This Angel Hair Pasta takes a matter of minutes to make and the only thing you will really wait on is the pasta water to boil. Once that is cooked dinner is on the table in 10-15 minutes. I had some super small asparagus so is skipped the step of boiling them separately and just drained my pasta water over them.
Shrimp is usually reserved for occasional dinners in my house, so when we get it is a bit of a treat. That said, this was very well received. The shrimp make up a big part of the reaction, cause they are that good, but the dish as a whole is really great.
I added a little extra drizzle of olive oil over my pasta (beyond the recommendation), but that is because I found a really great one that I love and wanted some more of that flavor. I also added another squeeze of lemon too. That’s the beauty of a dish like this, you can adjust the flavor to your liking.
Like Jo mentions in the recipe, be sure to pat the shrimp dry and that they are 100% thawed out. You don’t want all the extra water they will give off if not left in the sauce.
If your asparagus is super thin, do what I mentioned above and place the asparagus in a colander and then drain your pasta over it. The heat of the pasta will do all the cooking to them they need while keeping them slightly crisp when you add everything to the shrimp pan.
Salt everything generously. Not having enough seasoning in this dish will leave it blah, and you want GREAT. Taste and adjust as you are cooking if needed. Taste a noodle after it cooks to see how it tastes, taste a shimp so you know they are on point, and taste the end product before you serve it and top each bowl with a crack of pepper and a dash of salt if needed.
This dish is so simple, you want to have everything seasoned to perfection!
Overall, I think this Angle Hair Pasta was a winner. I imagine getting asked to make it many times, and I don’t think I will mind. It is a rich and satisfying dinner that requires little prep time and cooks quickly. A winner in my book!
Until next time, Happy Cooking!
MY LATEST RECIPES!
MY FAVORITE KITCHEN TOOLS!
Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice
These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the softest in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen!
These are my FAVE Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these.
This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!
A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.
This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic-titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet set or 8″ Skillet, I still need this one for my kitchen Also, I don’t really know how to cook small so the 12.5″ is my other fave!
This giant vat of olive oil is my favorite, I decant it into a smaller bottle for my counter. Or put this spigot on top of a wine bottle!
My favorite baking dish that is so easy to clean even burnt on cheese slides right off!
This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.
A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. But can you really ever have too many?
A food scale can be a very important tool in your kitchen, this one is the one I use every day!
If you love Joanna Gaines as much as I do then the ‘Magnolia Table Cookbook’ is a must in your kitchen, get a copy HERE!