Something light was the way to go tonight after all the holiday eating that’s been going on. Frank loves this dish and requested it (and went out to get the lemons), so that was that. Another easy and delicious meal. We tend to eat this more often when the weather’s warm…it’s that kind of dish.
I (very) quickly sauteed the shrimp in a teeny bit of EVOO and lots of garlic before adding it to the pasta…you can do the same with chicken, crab, clams, really whatever you like…or leave it protein-less and serve it as a side dish.
Lemon Spaghetti with Shrimp
1/2 pound spaghetti
juice of 2 lemons
1 garlic clove, diced finely
3 T. extra virgin olive oil
grated cheese (I use pecorino romano)
fresh parsley, chopped (as much as you like, I use about 1/4 cup)
1/2 cup frozen shrimp, thawed
1 T extra virgin olive oil
2 garlic cloves, chopped
Cook spaghetti according to package instructions. Mix together lemon juice, garlic and EVOO in a bowl. Drain pasta and toss into bowl with mixture.
Put oil and garlic in hot skillet and saute until garlic is just cooked, then add shrimp. Cook until shrimp turns pink, about one minute, and combine in bowl with pasta. Toss together, then add cheese, pepper and parsley to taste.
Serves 2 very generously 🙂