On Sundays I like to spend time in the kitchen. It's an opportunity for me to unwind and relax and make a meal that will have a couple of portions left over for a relaxed dinner on Mondays.
I saw this recipe over at Annie's Eats and I immediately gravitated towards it because it had only a few simple ingredients and looked like a light summer supper. We don't eat a lot of fish at home but often have shrimp on hand and I really like how it was the star of this meal. I made the pasta from scratch and tossed it with this light butter-lemon sauce and it was a hit. Unfortunately, it was such a hit, that there weren't any leftovers!
- 3/4 lb. linguine (try to make homemade like this)
- 4 tbsp butter
- 2 tbsp olive oil
- 4 cloves minced garlic
- 1 lb. large shrimp, peeled and deveined
- 1 1/2 tsp kosher salt
- 1/4 tsp pepper
- 3-4 tbsp chopped flat leaf parsley
- zest of 1/2 lemon
- 1/4 cup fresh squeezed lemon juice
- 1/4 tsp red pepper flakes
- Bring large pot of salted water to a boil. Cook pasta according to package directions.
- Meanwhile, in a saute pan, melt the butter and olive oil together over medium heat. Add the garlic and saute for one minute.
- Add the shrimp in an even layer and add salt and pepper. Once down side of shrimp turns pink, flip and cook second side evenly.
- When shrimp is opaque, remove pan from heat and stir in the parsley, lemon zest, lemon juice and red pepper flakes.
- Drain pasta and add to the saute pan and toss to combine.
- Serve immediately.
Recipe from Annie's Eats