What’s In Your Freezer?
February 9, 2015
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
Heatolive oil in largesauce pan and cook scallions and garlic until fragrant; add lemon juice, zestand salt andpepper 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 cookingwater to the shrimp, then drain the pasta and add tosaute pan; reheat all until hot. DO NOT serve with cheese; that is forbidden among Italian chefs butthen this is America. The choice is yours.
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