tasty thursday

Fresh Lemon Garlic Pasta with Shrimp

1 lb spaghetti (I used whole-wheat)

1 T butter

3 lemons

6 garlic cloves, peeled & thinly sliced

1 t crushed red pepper

1/8 c extra virgin olive oil

1 zucchini; finely grated

1 lb Shrimp; peeled deveined 

1/8 c white wine

salt/pepper to taste 

3 T freshly grated Parmigiano cheese

Cook pasta to al dente; retain one cup of pasta water and set aside.  Drain pasta and toss with 1 T of butter; set aside. 

To infuse the olive oil with lemon; peel rind off 2 lemons with knife (very thin; not the thick white part).  Saute rinds in 1/8 C olive oil on low for 15-20 minutes.  Discard scions and save olive oil for future use.

Squeeze juice from the 2 peeled lemons; set just aside.

Finely grate the rind of the 3rd lemon; set zest aside.

In pan with lemon olive oil, saute sliced garlic with crushed red pepper on medium for 1 minute.

To the same pan, add shrimp, zucchini, salt, pepper; saute for a few minute until shrimp is pink.

Add lemon zest, lemon juice, and 1/8 C white wine.

Continue to cook for a few minutes and then toss in cooked whole wheat pasta.

Toss for a couple minutes; add a little pasta water (retained earlier) if the pan doesn't have enough moisture and the pasta begins to stick together.  

Add fresh parsley, black pepper, and freshly grated Parmigiano cheese to top!

Voila; you have an impressive and ridiculously tasty dinner! So fresh and light tasting.

Enjoy!

Thanks for walking with us,

JL