Celebrity chef Fr. Leo Patalinghug demonstrates how to cook a Lenten seafood pasta meal.
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Brown butter, smoked paprika tossed with tomatoes and shrimp over pasta
Fresh parsley, finely minced
2 tablespoons butter
1-2 teaspoons smoked paprika
1 clove garlic, finely minced (1/2 teaspoon)
Handful of cherry tomatoes, cut in half
Shrimp (3-4 per person)
Salt and pepper to taste
Cook pasta according to instructions and reserve 1/4 cup of starchy water. Put aside.
Melt butter until at smoking point. Add garlic and saute. Add smoked paprika and cook, then add tomatoes, some chopped parsley and shrimp, and cook a few more minutes. Add the pasta and mix all together. Add salt and pepper to taste and add water if necessary. Sprinkle with rest of parsley. Serves four.