I opened the freezer and saw a bag of frozen shrimp. Shrimp cooks really fast; in under 3 minutes once defrosted.
A few weeks ago, my parents came to visit. We spent an afternoon in Nob Hill. My husband tasted this lemon pepper olive oil and loved it. A few stores later, I found this lime sea salt.
A pot of pasta cooks quickly! I've been eating less white flour items lately and have really enjoyed brown rice pasta. It cooks perfectly in 7 - 10 minutes. It still has a nice el dente bite to it. This pasta holds up well with a meaty sauce but is also delicate enough for shrimp.
Lemon Shrimp Pasta
1 bag (61 - 70) shrimp (frozen, uncooked, peeled, and cleaned)
2 teaspoons olive oil (I used the lemon and pepper olive oil but plain would be good too)
1 shallot, chopped
2 cloves garlic, left whole
crushed red pepper flakes (to taste)
salt & pepper
1 lemon
1 16-oz bag of spaghetti noodles (whole wheat, brown rice, or whatever you prefer)
2 cups arugula (spinach would work well too)
Cook the pasta according to package directions. While the pasta is cooking, defrost the shrimp in a colander under cold running water. Drain well for at least 2 minutes.
Drain the pasta. Stir in the arugula so it can wilt while the shrimp is cooking. Squeeze half of the lemon over the pasta. Toss to coat.
Heat the olive oil in a pan. Add the shallots. Cook for about a minute. Add the shrimp. Add crushed red pepper and whole garlic. Sprinkle with salt and pepper. Cook on high about 2 minutes or until the shrimp is opaque. Squeeze half of the lemon over the shrimp.
Top the pasta with the shrimp. Sprinkle with sea salt.
I'd recommend making a double batch because the menfolk (minus the fussy one) dove for a second serving. It was faster, cheaper, healthier, and WAY better tasting than take out!!!!
If you're following Weight Watchers, this meal is made from Power Foods and is Simply Filling!
