Adapted from Seafood
Prep/Cook time: 15-20 minutes
Serves 3-4
Ingredients
1 box (10oz/300g) penne (or whatever your short favorite is. Try whole wheat for a healthy change)
1-2 tbsp extra virgin olive oil
1 onion, thinly sliced
2-3 large cloves of garlic, very finely sliced (I used my microplane to get them paper thin
Zest & juice of one lemon
Handful of fresh Italian/flat leaf parsley, finely chopped
1lb/500g large – extra large raw shrimp, peeled and deveined
Large pinch of red chili pepper flakes
½ tbsp butter
Salt & pepper to taste
Directions
1. Cook the pasta in salted water in a large Dutch oven and drain. Reserve ½ cup of cooking water in case you want your sauce a little “sauce – ier”.
2. In the meantime, Heat 1 tbsp olive oil in a large skillet and add the onion and a pinch of salt. Cook over low heat for 5 minutes or until the onions soften. Stir in the garlic and lemon zest and cook for another minute.
3. Stir in the parsley and shrimp and raise the heat to medium high. Cook until the shrimp turn pink (2-3 minutes) add the lemon juice, chili pepper flakes and toss. Taste for seasoning. We needed a little extra lemon juice.
4. Add the drained pasta to the skillet, toss well and taste.
Serves 3-4
Ingredients
1 box (10oz/300g) penne (or whatever your short favorite is. Try whole wheat for a healthy change)
1-2 tbsp extra virgin olive oil
1 onion, thinly sliced
2-3 large cloves of garlic, very finely sliced (I used my microplane to get them paper thin
Zest & juice of one lemon
Handful of fresh Italian/flat leaf parsley, finely chopped
1lb/500g large – extra large raw shrimp, peeled and deveined
Large pinch of red chili pepper flakes
½ tbsp butter
Salt & pepper to taste
Directions
1. Cook the pasta in salted water in a large Dutch oven and drain. Reserve ½ cup of cooking water in case you want your sauce a little “sauce – ier”.
2. In the meantime, Heat 1 tbsp olive oil in a large skillet and add the onion and a pinch of salt. Cook over low heat for 5 minutes or until the onions soften. Stir in the garlic and lemon zest and cook for another minute.
3. Stir in the parsley and shrimp and raise the heat to medium high. Cook until the shrimp turn pink (2-3 minutes) add the lemon juice, chili pepper flakes and toss. Taste for seasoning. We needed a little extra lemon juice.
4. Add the drained pasta to the skillet, toss well and taste.
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