Wednesday, June 6, 2012

Lemon Pasta with Pan-Seared Shrimp

We've had a lot of help lately in trying to retain as much of our sanity as possible.  A new baby + a new house = lots of things to do, so tasks that are usually considered important (such as sleeping or cooking) aren't getting much attention right now.  Thankfully, Clare has wonderful Grandparents, Aunts and Uncles to assist with the chores, so we can sleep while the weeds get pulled, the walls get painted, the lawn gets mowed, and the dinner plates get food on them.  Our meal last night was deliciously prepared by Restaurant Quality, a great find from a favorite- Ina Garten, aka Barefoot Contessa. 

Four ingredients.  That's all you need.  Really.  And it's so good, that's the handwritten note at the top of the printed recipe, 'so good'.  I'm not counting olive oil, salt and pepper as part of the four ingredients, you should never run out of those.  Or the undisputed king of all cheese, Parmigiano Reggiano....there should always be a sliver of that in your fridge.  Speaking of which, go buy some now, as there was an earthquake last week in the Parma region of Italy which damaged a lot of the aging wheels, so prices might escalate?

Ina prefers to roast the shrimp in a 400F oven for 6-8 minutes, I decided to quickly sear in a hot skillet for 3 minutes per side.  Your choice!

Lemon Pasta with Pan-Seared Shrimp
4 servings

2 lbs medium sized shrimp, (18-20) peeled and deveined
1 lb angel hair pasta
4 TB unsalted butter, melted
2 medium lemons, juiced and zested

Place the shrimp on a sheet pan and drizzle with good EVOO, season lightly with kosher salt and freshly cracked black pepper. 

Melt the butter in a microwave-safe dish, add 1/4 C good EVOO, 2 ts kosher salt, 1 ts freshly cracked black pepper, and the lemon juice and zest, mix well and set aside. 

Cook the pasta with salted boiling water, reserving a 1/2 C of the cooking water.

In a hot skillet, cook the shrimp on each side for about 3 minutes, until cooked through and no longer pink.

Combine the cooked pasta, lemon-oil-butter mixture, and shrimp, stir thoroughly.  If needed, add a bit of the reserved pasta water if things look a bit tight.

Serve with some freshly grated parmigiano reggiano, a wedge of crusty bread and a chilled glass of sauvignon blanc.  Well, that's what we did, you can choose your own accompaniments.

Do you like lemon pasta? Here's a tasty one with pistachios









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