Wednesday, December 8, 2010

Lemon Shrimp and Angel Hair

My roommate, Charlie, has only had shrimp once in her life. That was the fried kind, at a Thai restaurant. Anything tastes good fried. I was determined to have her try it again, mostly because I love shrimp.


Lemon Shrimp & Angel Hair pasta
2 tbsp olive oil
2 tbsp butter
1 tsp garlic
1 tsp lemon zest
1/2 lemon
2 tbsp heavy cream/milk
1/4 cup white wine (this can be substituted with chicken broth)
2 tbsp parmesan cheese
2 tsp bread crumbs
15-20 shrimp, cleaned (mine were pre-cooked)
6 oz angel hair pasta
salt & pepper to taste
parsley

In a large pot, boil water and cook the pasta. I'm assuming everyone knows how to do this. I could be very wrong.

In a large skillet over medium heat, melt the butter in the olive oil. Add the garlic, then the shrimp. Sprinkle the top of the shrimp with the lemon zest, heavy cream/milk, juice from the half of the lemon, and white wine. Cover the mixture and let cook until the shrimp is warmed through.

When the shrimp is warm, top the mixture with the parmesan cheese and bread crumbs. Stir the mixture to combine all the ingredients; it shouldn't be thick. Salt and pepper to taste.

When the pasta is done and drained, top it with the shrimp mixture. I squeezed extra lemon on top of mine, along with parsley and more parmesan cheese. It was delicious. Charlie is converted.


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