1 Lb Large Raw Shrimp, peeled and deveined (I used frozen shrimp that I defrosted)
2 Tbsp Olive Oil
2 Garlic Cloves, minced
1 Cup Clam Juice
1 Tsp Lemon Juice
1 Tbsp Butter
2 Tbsp Parsley, chopped
Instructions
In a large pot, bring 4 quarts of water and 1 tbsp of salt to a boil. Cook the pasta according to package directions and drain reserving 1 cup of the pasta water.
While pasta cooks, heat 2 tbsp of the olive oil in a large non stick saute pan over medium heat.
Add the shrimp, garlic, salt and cook for 3 minutes. Place the shrimp, garlic and 1/4 tsp salt in a saute pan and cook for 3 minutes, stirring halfway through (make sure not to overcook the shrimp. Remove the shrimp to a plate and pour the clam juice into the same large pan.
Bring the clam juice to a boil for 5 minutes or until the liquid is reduced by half. Whisk the butter, lemon juice and parsley into the saute pan and add the pasta, shrimp and as much of the reserved pasta water as neccesary to make a sauce to coat the pasta.
Originally Submitted
8/28/2010
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