Shrimp over Rotini with Capers and Raisins

 Seriously now. What's better than a 50 best animal photos list? Nothing. Wow. Cute.

Ok probably... The Indobox playing an all LCD Soundsystem set, that sounds.... awesome.

Ok maybeeee shrimp. With pasta. Add raisins and capers. Green beans. Salty, slightly acidic, yet smooth, sweet, and delicious.

Omg. What if you had all three?

You're welcome. I love you. 


 Soundtrack: The Indobox covers LCD Soundsystem.. and it rocks.

Shrimp over Rotini with Capers and Raisins
Serves 3-4

1 tbsp EVOO
2 cloves garlic, minced

1 tbsp capers

1/4 c raisins

1 tbsp white balsamic vinegar

1 c white wine

splash of chicken stock

1 c green beans, cut into 1 inch pieces
~20 peeled and deveined shrimp

black pepper

pecorino romano, grated
Rotini pasta, cooked according to package instructions

Heat EVOO over medium heat in a large saute pan. Add garlic and saute for about 1 minute. Add capers and raisins and cook for 1 more minute. Add vinegar, white wine, and a splash of stock. Bring sauce to a boil, reduce heat and simmer for 5 minutes. Add green beans, cover the pan and continue to simmer the sauce for another 5 minutes.


Add shrimp and cook until pink and curled, stirring to cook on all sides about 5-7 minutes. Season with pepper and sprinkle pecorino cheese over the entire dish. Stir. Serve warm over pasta.