Shrimp With Lemon Pasta Recipe
Ingredients
For The Shrimp
- 1 lb Key West Pink Shrimp - (peeled, deveined, tail off)
- 1 tbsp Olive Oil
- 2 clove Garlic minced
- Lemon Zest - ½ lemon
- Lemon Juice - ½ lemon
- 1 tbsp Parsley (Italian or curly) finely chopped
- Kosher Salt
- Black Pepper
- Old Bay
- Pinch of Crushed Red Pepper if spicy is preferred (optional)
For The Sauce & Pasta
- 1 lb Pasta (any kind works, I recommend Capellini or Angel Hair)
- 1 1/2 stick Unsalted Butter
- 4 clove Garlic minced
- Lemon Zest - 1 lemon
- Lemon Juice - 1 lemon
- 1 1/2 tbsp Parsley (Italian or curly) finely chopped
Instructions
Directions For The Shrimp
- In a bowl, combine the shrimp, garlic, zest, juice, parsley, salt, pepper and old bay. Mix and make sure all the shrimp is coated. Allow it to sit for a few minutes. Place it in the fridge. Keep the shrimp cold.
- Next, over a medium high heat, add the oil and let it get hot. Then add the shrimp and lightly sear it. Don't move the shrimp around, let them sit until they get a little color and then flip them. About two minutes. Repeat on other side and remove. Shrimp should be slightly undercooked.
Directions For The Sauce
- Let the pan cool some and drop the heat to medium. Add the butter and allow it to melt. Then add the garlic, zest and juice. Let sit for about a minute and then add the shrimp back in. Let the shrimp finish cooking in the sauce. This allows some shrimp flavor to get into the sauce. About two minutes. Remove, and then the shrimp and sauce are done.
Directions For Pasta
- Follow the directions for whatever kind of pasta you choose. Just make sure the water is salty. Once pasta is cooked, drain and immediately add to the sauce. Mix until all the sauce is absorbed into the pasta. Mix the parsley in at the end.