Lemon Shrimp Pasta

This is a quick fix recipe that is very tasty.  While the pasta is cooking, you can juice the lemons, chop the parsley and mince the garlic.  You’ll have it ready to stir together in no time.  You can easily have this ready to serve in just a little over 30 minutes.  I use Dreamfield Pasta (available at Kroger) for a healthier version of pasta.  Dreamfield is a lower glycemic pasta.  If you’re not concerned about the carbs, then use regular pasta.

Ingredients:

1 pound pasta of your choice (I used spaghetti)

3 Tablespoons butter

3 Tablespoons olive oil

2 cloves minced fresh garlic (or more if you like)

1 pound peeled, deveined medium shrimp (I buy frozen shrimp in a bag in the freezer section at WalMart) if using frozen, thaw in the refrigerator to defrost.  I set my shrimp in the refrigerator this morning before I left for the day and it was thawed nicely by the time I got home.  If still a little icy, just place in a colander and rinse with cool tap water.

1/2 teaspoon freshly ground pepper

grated zest of 1 lemon

1/2 cup freshly squeezed lemon juice (about 3 lemons or so)

3/4 cup fresh parsley, chopped

1/2 lemon thinly sliced in half rounds (just looks pretty)

1/4 teaspoon red pepper flakes (this amount really gave the pasta a kick!  Cut back on this ingredient for a milder version)

Cook pasta in salted water until al dente (not mushy).  Add some olive oil to the cooking water so the pasta doesn’t stick.  While the pasta cooks, prepare the rest of the ingredients that will be stirred into the shrimp.  Don’t skip the fresh ingredients called for in this recipe.  It will make a world of difference.  These ingredients can easily be purchased year round.

Grate one lemon to remove the zest. 

Then juice this lemon plus 2 or 3 more until you have 1/2 cup of juice.  Place lemon juice and zest in a small bowl. 

Chop enough fresh parsley to make 3/4 cup and add to the bowl. 

Add the lemon slices and the red pepper flakes if using.

Place the butter and olive oil into a pan large enough to also hold the pasta later.  Heat the pan and add the minced garlic and saute for about one minute. 

Garlic will burn quickly so it won’t take long to cook.  Once garlic is done, add the shrimp and the freshly ground pepper and continue to cook until shrimp is pink, approximately 5 minutes.

Once shrimp is done, add the lemon juice, lemon zest, parsley, red pepper flakes and lemon slices that were combined together earlier. 

Stir to combine, then add the hot drained pasta and toss until well mixed.

Serve immediately.