Wednesday, March 21, 2012

Garlic and Lemon Shrimp Pasta

This pasta has a fresh taste. Unlike most pastas with an oil base, this pasta does not sit in your stomach feeling heavy afterwards. This is because the lemon keeps it light and tasty.

Good as a smaller portion for lunch or a full meal with salad and bread for dinner.

Two servings:

250 -300 g of shrimp (fresh or frozen)
1 Tbs garlic, minced
1/2 cup white wine (dry)
1/4 cup fresh lemon juice
1/4 cup chopped green onion (tops) 
2 tsp olive oil
1 Tbs butter
1 Tbs parsley (fresh is best but dry ok too)
1 tsp red pepper flakes
1/2 tsp salt, 1/4 tsp black pepper (or less)

Pasta (linguini or spaghetti) for two - we used 160-200 g uncooked

Cook the pasta according to package directions.

While the pasta is cooking (toward the end because this recipe does not take long), heat the olive oil in a large skillet. Add shrimp and cook for about 2-3 minutes. Add the garlic and let continue cooking for under a minute.

Add the wine, lemon juice, and butter. Cook for another 2 minutes or so.

Add the finished pasta to the pan with the shrimp. Season with salt, pepper, and red pepper flakes. Mix so the pasta is well coated. Add the green onions and parsley and toss again.

Serve alone or with salad and bread.

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