When Beyoncé gives you lemons you make lemonade garlic lemon shrimp pasta. This task is best completed while staring at a picture of Jay-Z because you not only need to cut lemons but you need to juice them and zest them; this will give you the adrenaline boost needed to reach your goal.
Is this recipe a refreshing one? Yes. Does this recipe yield any other flavor besides garlic, lemon, or shrimp? No. Unless you put cheese on it, too. Even after going through the ingredients and cooking everything up I was still somehow shocked by the 'lack' of flavor. Still very delicious, though and everyone loved it.
Easy to concoct: shell(fish) yeah!
Cost effective: ~$15 for seafood at home? I think so.
You shall hunt for these ingredients:
12 oz angel hair pasta
1½ tsp (3 cloves) minced garlic
1 shallot, minced
1 lb raw shrimp; peeled and deveined
'kosher' salt
pepper
¼ cup lemon juice
zest of 1 lemon
*chopped fresh basil for serving
*parsley
*2 tbsp butter
1. I started with all my prep work. Food processing the shallot, juicing and zesting the lemons, 'de-icing' the shrimp to avoid excess water and boiling/draining the noodles.
2. In a saucepan melt butter and add in your shallot, garlic, salt and pepper. I simultaneously added everything instead of waiting for the butter to melt. The goal is to cook until shallots are soft and 'fragrant' (as if they weren't immediately after they were pulverized).
3. Add in your shrimp and cook until pink, then add in your lemon juice and zest. I let mine simmer well after they were pink because seafood gives me the heebie jeebies and I am always so nervous it will serve them under-cooked. YES, I know there is such a thing as sushi but this is not a food inspected restaurant folks.
4. Combine your sauce with your pasta and voila!
5. Enjoy!
Let me tell you that this one a somewhat wacky recipe to follow. Not that it was hard, but the ingredients and instructions didn't line up. When it comes to me and trying a new recipe, I tend to follow along like a sheep and I'll adjust the second time around if there was something I didn't quite like. It says that you need basil for serving. While cooking it says that you need to melt the butter but doesn't tell you how much and finishes by saying "garnish with parsley". Y'all, can you stick to the script please? One other problem I had with this meal was that I used too many noodles and not enough shrimp.
Shrimp not on the barbie.
Leia
Is this recipe a refreshing one? Yes. Does this recipe yield any other flavor besides garlic, lemon, or shrimp? No. Unless you put cheese on it, too. Even after going through the ingredients and cooking everything up I was still somehow shocked by the 'lack' of flavor. Still very delicious, though and everyone loved it.
Easy to concoct: shell(fish) yeah!
Cost effective: ~$15 for seafood at home? I think so.
You shall hunt for these ingredients:
12 oz angel hair pasta
1½ tsp (3 cloves) minced garlic
1 shallot, minced
1 lb raw shrimp; peeled and deveined
'kosher' salt
pepper
¼ cup lemon juice
zest of 1 lemon
*chopped fresh basil for serving
*parsley
*2 tbsp butter
1. I started with all my prep work. Food processing the shallot, juicing and zesting the lemons, 'de-icing' the shrimp to avoid excess water and boiling/draining the noodles.
2. In a saucepan melt butter and add in your shallot, garlic, salt and pepper. I simultaneously added everything instead of waiting for the butter to melt. The goal is to cook until shallots are soft and 'fragrant' (as if they weren't immediately after they were pulverized).
3. Add in your shrimp and cook until pink, then add in your lemon juice and zest. I let mine simmer well after they were pink because seafood gives me the heebie jeebies and I am always so nervous it will serve them under-cooked. YES, I know there is such a thing as sushi but this is not a food inspected restaurant folks.
4. Combine your sauce with your pasta and voila!
5. Enjoy!
Let me tell you that this one a somewhat wacky recipe to follow. Not that it was hard, but the ingredients and instructions didn't line up. When it comes to me and trying a new recipe, I tend to follow along like a sheep and I'll adjust the second time around if there was something I didn't quite like. It says that you need basil for serving. While cooking it says that you need to melt the butter but doesn't tell you how much and finishes by saying "garnish with parsley". Y'all, can you stick to the script please? One other problem I had with this meal was that I used too many noodles and not enough shrimp.
Shrimp not on the barbie.
Leia
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