Wednesday, March 23, 2011

Garlic Shrimp with Pasta

The days are slightly warmer now. I could hear the birds chirping away in the morning. Many flowering plants are starting to bloom. But one thing I do not like about springtime is the unstable weather. Its that time of the year again, tornado season. :( 
Anyway yesterday, as I flipped through the latest issue of the Woman's Day magazine, I saw this recipe. It was quick, easy and tasted so good. I love the lemony taste. Next time, I'm gonna use the angel pasta. :)

Garlic Shrimp with Pasta (Garlic Shrimp with Angel Hair)
12 oz angel hair pasta (used spaghetti)
1/2 Tbsp butter
2 tbsp olive oil
2 cloves garlic, finely chopped
1 lb peeled, deveined large shrimp, thawed if frozen (cut into smaller pieces)
1 Tbsp grated lemon zest
1/4 tsp crushed red pepper
Kosher salt
1/4 cup fresh lemon juice
1/2 cup fresh flat-leaf parsley, chopped

Cook the pasta according to package directions. Reserve 1 cup of the pasta water. Drain the pasta and return it to the pot.
Meanwhile, heat 2 Tbsp of the butter and the oil in a large skillet over medium heat. Add the garlic and cook, stirring until fragrant, about 1 minute.
Add shrimp, lemon zest, crushed red pepper, and 1/2 tsp salt and cook, stirring occasionally, until the shrimp are opaque throughout, 3 to 5 minutes; stir in the lemon juice
Toss the pasta with the parsley, remaining 1/2 Tbsp butter and 1/2 cup of the reserved pasta water (adding more if the pasta seems dry). Serve with lemon wedges, if desired.


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