This recipe was from my mom, who got it from my soon-to-be sister-in-law, who got it from...well I'm not sure but I made it for dinner tonight, and it's delicious! And I gave it the name Summer Time Shrimp Pasta too, just for the record.
You need 2 pds. of raw shrimp, peeled and deviened of course
1 pd. of Angel Hair pasta
1/4 cup butter, meltedlots of kosher salt, like 4 tsp., or so.
1 tsp. of black pepper
2 lemons, you will need the zest of both, as well as the juice
1/4 cup, plus 2 tbsp., plus another 2 tbsp. of e.v.o.o (extra virgin olive oil, Duh!)
fresh Italian Parsley, a hand full.
First, preheat oven to 400. Lay your shrimp on a baking sheet and drizzle 2 tbsp of e.v.o.o. over them. sprinkle 1 tbsp.of kosher salt over them, as well as 1/2 tsp. of black pepper. Toss em around to coat.
Roast them for 6-8 min, just until they turn pink.
While you're waiting on that, boil your water for your pasta. Once it's boiling add the pasta and 2 tbsp of e.v.o.o. Boil for 3-4 min, til al dente.
Drain your pasta, reserving about 1/3 cup of the water.
In the same pot with the 1/3 cup of water, throw your pasta back in, add your shrimp, the melted butter, the zest of both lemons, the juice of both lemons, the 1/4 up of e.v.o.o., another tbsp. (or so) of kosher salt, 1/2 tsp. of pepper, and the handful of parsley.
Now go ahead and stuff your face.
That looks delicious! Any Side dishes to go with it?
ReplyDeleteI actually just made garlic bread with it, but some sauteed asparagus would compliment it really well. My favorite way to do asparagus is in a pan over med-high heat with a gooooood amount of butter, kosher salt, and a little black pepper. They cook pretty fast, and you want to keep em a little on the crispy side :)
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