Sunday, February 27, 2011

Penne Pasta with Lemon Basil Shrimp

Tonight I was in the mood for shrimp and pasta, so I invented this recipe and was thrilled with the results. It tasted so fresh and light and was the prefect ending for an 85 degree day here in sunny Florida.
I hope you enjoy it too!

8 ounces Penne pasta, cooked according to package directions
1 lb peeled and deveined shrimp
Juice of 1 lemon
1/2 c fresh basil, chopped
2 tbsp olive oil
Salt and Pepper
3 cloves garlic, chopped
Splash of white wine or chicken stock
1/4 c parmesan cheese

In large skillet heat olive oil and garlic, letting cook until garlic is fragrant. Add in 1 tsp black pepper, lemon juice and basil, let saute for 2 minutes. Add raw shrimp and cook until shrimp is pink, just a few minutes per side. Add in cooked penne pasta, and a splash of wine or chicken stock. Let cook for 2-3 minutes. Taste at this point for salt. Take off heat and sprinkle parmesan cheese on top and serve.
Serves 4
There is nothing better than olive oil and fresh garlic cooking
Make sure you roll the lemon on the counter before cutting,
it helps release more juice
Ready for the saute pan
I placed the juiced lemon in the pan to help with the flavor
( I took it out when I added the shrimp)
Cooking the shrimp
What a great combination of flavors!


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