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Friday, April 10, 2009

Garlic Shrimp Pasta

I made this for dinner and everyone gobbled it up, so I thought I would share the recipe. I modified it the tiniest bit from the original
12 oz angel hair pasta
2 & 1⁄2 Tbsp butter
2 Tbsp olive oil
2 Tbsp minced garlic
1 lb peeled, deveined large shrimp, thawed if frozen
1/4 cup lemon juice
1⁄4 tsp each salt
1/4 tsp crushed red pepper
1⁄3 cup chopped fresh parsley
1 cup of cooking water reserved from pasta
1/4 Cup of Parmesan Cheese (optional)
Fresh Ground Pepper to Taste (optional)

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs, reserving about 1 cup of cooking water before draining.
2. Meanwhile, heat 2 Tbsp of the butter and the oil in a large nonstick skillet over medium-high heat. Add garlic and cook over medium-low heat 30 seconds or until fragrant.
3. Add shrimp, salt and crushed red pepper; saute over medium heat 3 to 5 minutes until shrimp is just cooked through.
4. Stir in lemon juice; remove from heat. Pour over drained pasta; add remaining ½ Tbsp butter, the parsley and about ½ cup of the cooking water (more if desired). Toss to mix and coat.
5. Top with Parmesan Cheese and Freshly Ground Pepper


Kate Davies said...

I loved this dish really tangy and fresh tasting..I added a bit of home grown oregano as well at the end of prep..good and simple

Kate Davies said...

was delicious and simple so tasty and tangy, put a little home grown oregano at the end of prep was perfect.