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- You know, I just wanna suggest something to you.
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If you don't subscribe to my magazine,
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you can find it in some stores.
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I know Publix up here carries it,
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and I don't know who else,
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it's been on sale for like $16.95 for a year's subscription.
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And I would highly, highly recommend
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that that would be a brilliant way to spend $17
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because you'll get so much use out of it.
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And this recipe that I'm gonna share now was
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in one of the issues of Cooking with Paula Deen Magazine.
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And you talking about a beautiful, delicious, easy dish.
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And I'll even show you the picture
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of what it's gonna look like when we're through with it.
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All right, so in a cast iron pan.
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And I'm using, I'm not trying to peddle anything,
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but I am just so proud of the latest addition
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I now have a cast iron, enamel clad, no stick on the inside.
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I just love it. I'm so proud of it.
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I don't know if it's in our stores yet.
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Does anybody know? It is in the stores?
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And you'll think it's another brand when you see it.
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It's really, really good.
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Okay, I'm gonna put a tablespoon of butter in there.
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And I'm gonna throw in a small chopped onion.
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And I'm gonna let that cook
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for five or six minutes until it's kind of soft.
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And then I'm gonna add some garlic.
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But you know, garlic will burn. It will burn.
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So I might put that in there
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a little towards the end of the onion cooking.
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Okay, so that's got just enough butter in there.
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And we've got some chicken stock,
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we've got some lemon juice, we've got some capers,
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we've got peeled and de-veined shrimp.
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And I have a little bit of wine,
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and I have a half a box of angel hair pasta.
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And I think one thing attractive
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about this recipe is we're not gonna have to
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boil a pot of hot water to cook our angel hair
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because it's just gonna cook naturally
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from the heat of our ingredients in our pot.
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All right, so I'm gonna go ahead and throw in our garlic.
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And I will keep a close eye on that
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because like I said, garlic can burn so quick.
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Okay, our onions and our garlic are just like perfect.
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And I've watched over that garlic,
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so it has not gotten brown or singed at all.
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So I'm gonna add our chicken stock,
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I'm gonna bring this,
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let it come back to a boil.
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And I'm gonna let it reduce by half.
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So that may take 10 minutes,
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maybe 15 depending on how fast I'm cooking it.
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So I am gonna turn it up because I had put it
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on low because I didn't wanna burn our garlic.
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So we're getting very close to the end of this dish.
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All right, I've been walking around waiting
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for our chicken stock and our white wine to reduce
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down to about half what we started with.
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And so I think it's about there.
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So the next thing I'm gonna do, no letters, y'all.
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Don't write me any letters saying
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"Paula, you're trying to kill us."
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No, I'm not trying to kill you.
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But shrimp and pasta,
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you put those two together and they call for butter.
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So I'm putting one cup of butter
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into our pot and I'm gonna stir that until it's melted.
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Occasionally I'm gonna stir it.
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And then I've got my half a box of angel hair pasta.
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But after our butter melts,
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I'm gonna add our shrimp and our capers
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and I'm gonna let that cook for about one minute,
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and then I'm gonna put my pasta in the pot.
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And I'm gonna cook it maybe for six, seven,
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eight minutes, something like that
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until I think the pasta is done to my liking.
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I don't like pasta al dente, so.
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I like it Georgia way, soft, soft pasta.
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Turning the heat up a little bit.
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I'm gonna go in with our two tablespoons of capers.
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And y'all notice I have not put any salt in this dish
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because capers contain a lot of salt and so does butter.
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I don't use unsalted butter.
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I always use salted butter, even in my baking,
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because I like the savory with the sweet.
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So to me that's what makes my pound cake so good
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is because I put salt in them.
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All right, so we're gonna cook this for about one minute.
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Let those shrimp get a little head start.
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And then I'm gonna put in our pasta.
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All right, our pasta has come back to a low boil.
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I'm just gonna snap our pasta in two.
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I wanna make sure that gets down in all of our liquid.
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It didn't do too bad, did it, Eddie?
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Okay, now we're gonna put the lid
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on this and we're gonna cook it, like I said,
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another six to eight minutes,
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stirring it occasionally.
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I'm gonna turn the heat down some
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because I did have that fire roaring.
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And this is gonna be ready to eat in no time.
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I'm just gonna put a little bit
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I love just buttery pasta,
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y'all find that one hard to believe too, but I do.
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So do my grandchildren.
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I'm kind of with them on that.
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This dish has got no salt and no pepper.
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So please don't be tempted to add any
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because you'll have it too salty.
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The ingredients in there are plenty,
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has plenty of salt in those.
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This is good enough for company, y'all.
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if you don't have a subscription
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to Cooking with Paula Deen Magazine,
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I totally recommended it,
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it's $16.95 for a year's worth
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of enjoyment and recipes that you can keep
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in your file forever, it's really worth it.
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If not, you can go online and go on my Facebook
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and go on YouTube and find what you're looking for.
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But I do recommend the magazine.
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Love and best dishes, y'all.
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Hey y'all, it's Paula Deen.
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Now if you enjoyed this video,
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be sure to like it and click the subscribe button as well
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as a notification bell to be alerted when I post a video.
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Love and best dishes, y'all.
