Great
for casual dinner parties, this light and delicious shrimp feast has
a garlic infused lemon-butter sauce that is best served over whole
wheat pasta. Serves 4.
Pair
with your favorite garden-fresh salad and a glass of Relax riesling
or iced tea.
For
summertime entertaining, serve with thin slices of refreshing, tart
Key lime pie.
The
night before:
Thaw
and prepare according to package instructions; refrigerate:
12-16
ounce bag of jumbo frozen shrimp*
* - cooked, peeled and
de-veined
The Day
of:
In
a large stockpot, prepare according to package instructions:
8
ounces of whole wheat pasta of choice
Sous
chef time... prepare and set aside; do not combine just yet:
1
lemon, zested
6
cloves of fresh garlic, minced
¼
cup coarsely chopped fresh parsley
lastly, cut and juice the zested lemon
Over
medium heat in an extra large saute pan, begin preparing sauce:
2
tablespoons of extra virgin olive oil
6
tablespoons of salted butter (remember, it serves a crew!)
¼
teaspoon of Old Bay Seasoning (of course!)
¼
teaspoon of dried crushed red pepper
add
minced garlic and saute till lightly browned
stir in the lemon zest and shrimp,
cook 2 - 3 minutes
add lemon juice and stir to combine
add drained pasta, toss continually
till well combined, 1 minute
stir in chopped parsley
Pour
onto a large platter and top with shredded parmesan cheese and more Old
Bay, if desired. Serve hot.
Recipe Courtesy Of
