As as was passing by the seafood section at Bristol Farms, they were having a great sale on these beautiful shrimp. I picked up some and made a really fresh, flavorful pasta and sauce to compliment their flavor. I can't help but want to use all the fresh lemons that are in season now and all the lovely herbs from my patio garden. This dish was quick and besides the shrimp I had everything else at home, so it was 1, 2, 3!
Garlic Lemon Shrimp
Ingredients
1 1/2 pounds large shrimp, peeled and deveined
3 large garlic cloves, minced
1/2 dry white wine
4 lemon slices, about 1/4 inch thick
1 tablespoon butter
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon crushed red pepper
2 tablespoons fresh parsley, chopped
Directions
Sprinkle salt and black pepper over shrimp evenly. Meanwhile in a large skillet heat oil over medium heat. Add shrimp, red pepper and garlic. Cook for 3 minutes, stirring frequently. Remove from heat. Add wine and lemon to pan. Increase heat to medium-high and bring to a simmer. Cook until liquid has reduced to 1/2 cup, about 3-4 minutes. Add shrimp back to sauce and remove from heat. Add parsley and butter, stirring until butter melts. Serve shrimp with pan sauce over pasta. Recipe below.
"Roasted" Garlic and Light Tomato Pasta
Ingredients
1/2 lb Spaghetti
4 tablespoons garlic, minced
2 tablespoons oil
1/2 cup marinara sauce
Salt and Pepper, to taste
1/2 cup Parmesan Cheese
Directions
In a large pot, cook pasta according to package directions till just al dente. Meanwhile, in a large saute pan, heat oil over medium heat and add garlic. Stirring frequently over medium-low heat cook the garlic till oil and garlic become a thick paste. Add 1/2 cup of the pasta water to the garlic mixture. Let reduce by half and add the marinara sauce. Add cooked pasta. Toss to combine. Remove from heat and top with Parmesan. Serve with shrimp.
Enjoy!
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