Mary Ann's Blog

What’s In Your Freezer?

Sometimes surprise is nice; like this shrimp and whole wheat pasta dish. Found the shrimp way back in the freezer; had a couple of lemons that needed to go and some scallions, so I made this light tasting dish with the help of garlic and extra virgin olive oil. For best flavor, cut the shrimp in half lengthwise so all the flavors are evenly dispersed. The refreshing taste of lemon in this dish is just what we weary winter people need right now. What’s in your freezer??

Shrimp and Lemony Pasta

Serves 4

1/4 cup extra virgin olive oil
1/2 cup scallions, thinly sliced
2 cloves garlic, minced
juice two lemons plus the zest
salt and pepper to taste
1 pound cooked large shrimp, cut in half lengthwise
1/4 pound whole wheat thin spaghetti or angel hair
2 tablespoons cooking water from the pasta

Heat olive oil in large sauce pan and cook scallions and garlic until fragrant; add lemon juice, zest and salt and pepper and stir to combine. Add shrimp and stir well to coat. Cover and keep warm.

Cook the pasta until al dente; add the 2 tablespoons cooking water to the shrimp, then drain the pasta and add to saute pan; reheat all until hot. DO NOT serve with cheese; that is forbidden among Italian chefs but then this is America. The choice is yours.

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