This is great camp meal that I also often make at home. You can even make it without the shrimp and it still tastes great but the shrimp takes it to the next level. I dry the shrimp at home in my dehydrator but I believe it can also be done in the oven at a very low temperature but I haven’t done it that way myself. Just be sure that you cook it first.
If you have it, oysters, fish, and various other meats and veggies can be added with or to replace the shrimp.
|Storage:||Don’t keep the sauce unrefrigerated for more than a couple of days. I usually eat this meal on the first or second night of my trips.|
|Prep Time:||10 Minutes (at camp)|
- 10 ounces angel hair pasta
- 1 cup of cooked, dried shrimp
- 1/3 cup extra virgin olive oil
- Zest of one lemon
- 4 tbsp lemon juice (can adjust this to taste depending how lemony you like it)
- ½ tsp nutmeg
- 1 tsp basil
- Parmesan cheese to taste (I usually do about 2 tbsp per serving)
- Salt to taste
- Pepper to taste
- Mix olive oil, lemon zest and juice, nutmeg and basil and put in a ziplock or vacuum sealed bag with as little air as possible.
- Pack parmesan, salt and pepper if desired
- Pack dried shrimp separately
- Break pasta strands in half and pack separately. I find it’s best to wrap the pasta in paper towels so all of the ends are covered. Otherwise, when you put them in a plastic the paste will tend to puncture it and can slip out.
- Put dried shrimp in a container, I usually use my mug, and add hot to boiling water until they’re covered. Let sit until tender which is about 5-10 minutes.
- Boil pasta until al dente, about 5 minutes and then strain.
- Stir in oil mixture
- Put in bowls and if you brought it along, add cheese, salt and pepper to taste