Here's one that I made for a quick lunch. I'd done fish picatta the previous week, and figured why not shrimp!
This serves one hungry person, two slightly less hungry :)
5-10 Shrimp, depending on size - I had medium ones left in the freezer, so went with 10
2 cloves of garlic - pressed or minced
Salt & pepper
Olive oil
Butter
White wine
Zest of one lemon
Juice of one lemon
Capers
1-2 cups cooked spaghetti or other pasta - save the water!
Thaw the shrimp if needed, then dry them. Salt and pepper them. In a saute pan on medium-high heat, add a bit of olive oil, then lay the shrimp in the pan. Let them get nice and seared on the one side, then turn them over to sear the other side. Add the garlic to the pan. When the shrimp are cooked (2-3 minutes at most) and the garlic browned lightly, take the garlic out of the pan and discard.
Add about 1/4 cup white wine to the pan, and stir until reduced slightly. Add the lemon juice, zest, and keep reducing. Add about 1 tablespoon of butter, and the capers, then the cooked spaghetti. You can also use some of the pasta cooking water to add a bit of tasty moisture. Cook until the sauce is silky and serve.
This serves one hungry person, two slightly less hungry :)
5-10 Shrimp, depending on size - I had medium ones left in the freezer, so went with 10
2 cloves of garlic - pressed or minced
Salt & pepper
Olive oil
Butter
White wine
Zest of one lemon
Juice of one lemon
Capers
1-2 cups cooked spaghetti or other pasta - save the water!
Thaw the shrimp if needed, then dry them. Salt and pepper them. In a saute pan on medium-high heat, add a bit of olive oil, then lay the shrimp in the pan. Let them get nice and seared on the one side, then turn them over to sear the other side. Add the garlic to the pan. When the shrimp are cooked (2-3 minutes at most) and the garlic browned lightly, take the garlic out of the pan and discard.
Add about 1/4 cup white wine to the pan, and stir until reduced slightly. Add the lemon juice, zest, and keep reducing. Add about 1 tablespoon of butter, and the capers, then the cooked spaghetti. You can also use some of the pasta cooking water to add a bit of tasty moisture. Cook until the sauce is silky and serve.
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