Lemon Shrimp with Curly Pasta
Source of Recipe
net
List of Ingredients
Lemon Shrimp with Curly Pasta
Serves 4
1lb raw, shell-on, medium shrimp (41/50 per pound)
3/4 lbd corkscrew pasta
1 tbsp grated lemon zest
1/2 cup fresh lemon juice
2 tbsp minced garlic
2 tbsp brown sugar
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
1/2 tsp red pepper flakes
1 1/2 cups minced green onions, including tops
1/4 cup olive oil
Peel the shrimp, devein, if desired. Cook pasta in a large pot of boiling water according to package directions. In a large bowl, stir together lemon zest and juice, garlic, sugar, salt, pepper, red pepper flakes, green onions, and olive oil. Add shrimp and toss to coat. Heat a large, heavy skillet on medium-low heat until hot, about 4 minutes. Add the shrimp mixture, cover, and cook until center of shrimp turns almost white, 3 to 4 minutes. Makes 3 cups sauce. Divide warm pasta among 4 bowls and top with shrimp and sauce.
Variations:
Toasted pine nuts, roasted red peppers, and asparagus tips are tantalizing additions to the pasta.
Recipe
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