Lemon Garlic Shrimp Pasta (with brine for shrimp)
Brine prevents shrimp from getting dry when cooking and gives extra flavor
Equipment
- 1 small bowl for brining shrimp (10 minutes before cooking)
- 1 large pan for cooking shrimp and tossing pasta
- 1 pot for cooking spaghetti
Ingredients
Brining Shrimp (brine 10 minutes before cooking)
- 1 lbs large shrimp, deveined
- 1/2 tsp baking soda
- 1/4 tsp black pepper
- 1/2 tsp salt
Cooking Ingredients
- 1/2 lbs spaghetti (cooked al dente and set aside)
- 4-5 tbs olive oil (to saute shrimp and garlic)
- 6 tbs garlic, minced (I use pre-minced garlic from jar as shortcut)
- 4 tbs butter (or olive oil)
- 1 tsp lemon zest
- Salt and Pepper to taste
- Chopped flat leaf parsley for garnish (optional)
- Shredded Parmesan cheese for topping (optional)
- If only using olive oil and you have some heavy cream, you can use a splash of heavy cream at the end to make this pasta creamier.
Instructions
- Cook the pasta al dente or to taste and set aside. While pasta is cooking, brine the shrimp and set aside.
- When pasta is done, and shrimp has been brining, heat large pan to medium high heat and add oil. Saute shrimp for about 3 minutes and turning until both sides cooked. Remove shrimp and set aside.
- With same pan, add a little more oil and add garlic and saute for about 2 minutes.
- Add the butter (or additional olive oil), pasta and shrimp and toss in warm pan. Turn heat off, add lemon zest and toss.
- Plate and sprinkle with Parmesan cheese and parsley and serve.
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