Easy seafood meal for two or ten. Adjust amounts accordingly.
I always buy frozen shrimp when it is on sale. It's the best buy for quick meals. Adding pasta or veggies to it and lightly sauteing is a great quick meal for the family too. This recipe had a nice twist to it by adding some light ricotta cheese to make the creamy texture.
Enjoy!
8 ounces pappardelle or Fettuccine cooked according to directions.
8 ounces medium raw shrimp, peeled and deveined
3 tablespoons extra-virgin olive oil, divide
2 garlic cloves, minced
Zest of 1 lemon
1/4 cup freshly squeezed lemon juice
1/2 cup thawed frozen peas
2 tablespoons finely chopped fresh basil
Kosher salt and freshly ground black pepper
1 cup Light Ricotta Cheese
1/2 cup Grated Romano Cheese
Directions
In a large pot, cook pasta as directed on package. Reserve 1 cup of the pasta cooking liquid. Rinse with hot water and drain.
Heat a skillet over medium-high heat. Add 1 tablespoon of the olive oil and swirl to coat. Add garlic and saute until aromatic about 1 minute. Add the shrimp and cook until they turn pink, about 4 minutes, turning frequently. Remove the shrimp from pan and set aside.
Add the drained pasta to the skillet and add the lemon zest, lemon juice,remaining 2 tablespoons olive oil, peas and basil. Saute for 1 minute. Season with salt and pepper to taste. Add the Ricotta Cheese, Grated Parmesan Cheese and reserved shrimp and toss to coat for 30 seconds. Add the reserved pasta water a little at a time until desired consistency is reached.
From my kitchen to yours,
8 ounces medium raw shrimp, peeled and deveined
3 tablespoons extra-virgin olive oil, divide
2 garlic cloves, minced
Zest of 1 lemon
1/4 cup freshly squeezed lemon juice
1/2 cup thawed frozen peas
2 tablespoons finely chopped fresh basil
Kosher salt and freshly ground black pepper
1 cup Light Ricotta Cheese
1/2 cup Grated Romano Cheese
Directions
In a large pot, cook pasta as directed on package. Reserve 1 cup of the pasta cooking liquid. Rinse with hot water and drain.
Heat a skillet over medium-high heat. Add 1 tablespoon of the olive oil and swirl to coat. Add garlic and saute until aromatic about 1 minute. Add the shrimp and cook until they turn pink, about 4 minutes, turning frequently. Remove the shrimp from pan and set aside.
Add the drained pasta to the skillet and add the lemon zest, lemon juice,remaining 2 tablespoons olive oil, peas and basil. Saute for 1 minute. Season with salt and pepper to taste. Add the Ricotta Cheese, Grated Parmesan Cheese and reserved shrimp and toss to coat for 30 seconds. Add the reserved pasta water a little at a time until desired consistency is reached.
From my kitchen to yours,
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