This recipe for buying shrimp with or without shells is just as quick as dinner. Be sure to eat lemon before juicing. The recipe comes from Martha Stewart Living, April 2001. For 6 servings, you will need 6 tablespoons of high-quality olive oil, 1 tablespoon of coarse salt, plus more for boiling water and seasoning, 1 1/2 pounds of dried flat noodles, 6 tablespoons (3/4 stick) unsalted butter, 3 tablespoons (about 9 cloves) minced garlic, 25 to 30 large shrimp (about 2 pounds), peeled and deveined, 3/4 cup chopped fresh flat-leaf parsley, 1/2 teaspoon freshly ground black pepper, plus seasoning, 1/2 cup freshly squeezed lemon juice (about 4 lemons), 1/4 teaspoon crushed red pepper flakes, 1/2 lemon, thinly sliced into half-moons, plus grated zest of 1 lemon.
To prepare, first pour 1 tablespoon of olive oil into boiling salted water. Add the flat noodles and cook according to package instructions, 7 to 10 minutes. While the pasta is cooking, put the butter and remaining 5 tablespoons of olive oil in a medium-thick large heavy-bottomed pan. Once the butter has melted, add the garlic and sauté until lightly browned, about 2 minutes, being careful not to let it burn. Add the shrimp, parsley, salt, and pepper, and stir occasionally until the shrimp turn pink, about 5 minutes. Turn off the heat. When the pasta is done, drain the cooked noodles and immediately add them to the shrimp. Add lemon juice, pepper flakes, lemon slices, and lemon zest. Season to taste, suitable for the season, and serve immediately.
26.04.2023 @ 23:46
This recipe for buying shrimp with or without shells is just as quick as dinner. Be sure to eat lemon before juicing. The recipe comes from Martha Stewart Living, April 2001. For 6 servings, you will need 6 tablespoons of high-quality olive oil, 1 tablespoon of coarse salt, plus more for boiling water and seasoning, 1 1/2 pounds of dried flat noodles, 6 tablespoons (3/4 stick) unsalted butter, 3 tablespoons (about 9 cloves) minced garlic, 25 to 30 large shrimp (about 2 pounds), peeled and deveined, 3/4 cup chopped fresh flat-leaf parsley, 1/2 teaspoon freshly ground black pepper, plus seasoning, 1/2 cup freshly squeezed lemon juice (about 4 lemons), 1/4 teaspoon crushed red pepper flakes, 1/2 lemon, thinly sliced into half-moons, plus grated zest of 1 lemon.
To prepare, first pour 1 tablespoon of olive oil into boiling salted water. Add the flat noodles and cook according to package instructions, 7 to 10 minutes. While the pasta is cooking, put the butter and remaining 5 tablespoons of olive oil in a medium-thick large heavy-bottomed pan. Once the butter has melted, add the garlic and sauté until lightly browned, about 2 minutes, being careful not to let it burn. Add the shrimp, parsley, salt, and pepper, and stir occasionally until the shrimp turn pink, about 5 minutes. Turn off the heat. When the pasta is done, drain the cooked noodles and immediately add them to the shrimp. Add lemon juice, pepper flakes, lemon slices, and lemon zest. Season to taste, suitable for the season, and serve immediately.