12 oz pkg angel hair pasta
2 1/2 tbsp butter
2 tbsp olive oil
2 tbsp minced garlic
1 lb peeled, deveined large shrimp (if frozen, thaw)
1 tbsp grated lemon zest
1/4 tsp salt
1/4 tsp crushed red pepper
1/4 cup lemon juice
1/3 cup chopped fresh parsley
Bring a large pot of lightly salted water to a boil. Add the angel hair pasta and cook as directed on package. Reserve 1 cup of the pasta water before draining.
Heat 2 tablespoons of the butter and the olive oil in a large nonstick skillet over medium-high heat. Add the garlic and cook about 30 seconds. Add the shrimp, lemon zest, salt and red pepper; saute over medium heat 3 to 5 minutes or until the shrimp is just cooked through. Stir in the lemon juice and remove from the heat. Pour mixture over the drained pasta, add the remaining butter, parsley, and about 1/2 cup of the cooking water (more if desired). Toss to mix and coat.
2 tbsp olive oil
2 tbsp minced garlic
1 lb peeled, deveined large shrimp (if frozen, thaw)
1 tbsp grated lemon zest
1/4 tsp salt
1/4 tsp crushed red pepper
1/4 cup lemon juice
1/3 cup chopped fresh parsley
Bring a large pot of lightly salted water to a boil. Add the angel hair pasta and cook as directed on package. Reserve 1 cup of the pasta water before draining.
Heat 2 tablespoons of the butter and the olive oil in a large nonstick skillet over medium-high heat. Add the garlic and cook about 30 seconds. Add the shrimp, lemon zest, salt and red pepper; saute over medium heat 3 to 5 minutes or until the shrimp is just cooked through. Stir in the lemon juice and remove from the heat. Pour mixture over the drained pasta, add the remaining butter, parsley, and about 1/2 cup of the cooking water (more if desired). Toss to mix and coat.
Note: File Photo (as I don't eat or cook shrimp!)
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.