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Celtic Rogue
6th April 2010, 05:43 AM
Step 1: Boil your water and then cook fettucine or BUCATINI as normal.

Step 2: In a large saucepan heat some extra virgin olive oil and butter. I like to use real butter for the recipe.

Step 3: Fry shrimp until slightly crusted (dont over cook) set shrimp aside

Step 4: Add some grape tomatoes cut in half and some zuchinni cut in thin half moon shapes to the mixture. Stir until the tomatoes and zuchinni are tender and adding juice to pan.

Step 4: Stir in the shrimp you set aside... Squeeze in the juice of half fresh lemon. (more or less to taste)

Step 5: As soon as the shrimp is in the pan, drain the pasta and add it to the saucepan. Squeeze some more lemon juice over the pasta mixture and add a little more extra virgin olive oil, salt, pepper, cilantro, and grate parmesian regiano and lemon zest of the lemon ontop. toss, and remove from heat.

Step 6: To serve, garnish with slices of fresh lemon and sprinkle with fresh cilantro.

Great summer dish!

steyr_m
7th April 2010, 11:30 AM
Oh, that sounds good. Now I need to find some US shrimp, I don't want the "pharmed" stuff from Thailand.