Lemon Pasta with Shrimp

Easy to make and fairly inexpensive!
I am never gonna be one of those people who can go on a low-carb or pasta free diet. It tastes too damn good to live without! Yet I recognize the need to reduce my portion sizes and fat intake, so after falling off the wagon in April of this year I decided to get back on and the results have been pretty awesome.

When making Italian dishes you need to have the core ingredients of: Garlic, Oil, Salt, and Basil and after that you can really play around. In many cases it is not an exact science and you can switch things out to meet your tastes.

I got this recipe from Rocco Dispirito and his book Now Eat This! Italian and it looked great but I had to make some revisions. First, I didn't have Brown Rice Fettuccine so I had to make do with the whole wheat pasta in my cupboard. Second it needed some more spice so I added basil to the mix. I used shrimp but you can also use Tilapia, Salmon, Halibut, or Scallops to make it a great meal.

8 ounces of whole wheat linguine pasta (or whatever pasta you have around!)
2 lemons
1 cup of water
1 tbls olive oil
7 cloves garlic minced
1 tsp red pepper flakes
1/4 c fresh parsley (or 1/8 c dried parsley)
1/4 c fresh chopped basil (or 1/8 c dried basil)
14 oz fresh or frozen extra large shrimp peeled and de-veined (about 16-20 pieces of shrimp)

1. Peel the lemon zest (yellow part only!) from lemons and place in a small sauce pan and cover with water. Then bring to a rapid simmer on medium heat then reduce to low and cook for 5 min. Then drain but reserve 1/4 c of the zest broth.

2. Take a small sauce pan and bring 1 cup of water to a boil and add the juice of the lemons, lemon broth and the lemon peel and reduce to simmer for 5 min then turn off heat.

3. Cook the pasta according to the directions on the box then drain (be sure to add salt to the water). For linguine it took about 13 min and while that was happening I was able to continue with steps 4 and 5.

4. In a large non stick skillet, heat the oil on medium heat and add the garlic stirring occasionally until it is a golden brown. Add the pepper flakes, parsley and basil and stir for another 15 seconds.

5. Add the shrimp to the skillet and season with salt and pepper. Cook for about 2 min but make sure to NOT cook it entirely so it may take a little less time. Once you see some pink but the middle is translucent then it is time to add 1/2c of the lemon broth and reduce heat to low until it is time to add the pasta.

6. Add the cooked pasta to the skillet and bring the heat back up to medium. Toss to mix it in and the sauce begins to thicken, about 1-2 min, then serve immediately with bread or salad.

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