Thursday, November 14, 2013

Lemon Shrimp Tagliatelle

I really love lemons. Lemon-filled donuts are my favorites, lemon meringue, lemonade, limoncello.... Our Lemon Pasta is like the icing on the lemon poppy seed cake of my food life. So making lemon shrimp with Lemon Pasta is just the best thing I can think of. Unless it's lemon chicken with Lemon Pasta.

Lemon Pasta with Shrimp

6-7 capers
10-12 large cooked shrimp, thaw if frozen
4 tbsp Spanish Olive Oil
1/4 cup parsley, chopped
salt and pepper
pinch of smoked paprika
Lemon Pasta for 2-4 people
Lemon wedges for serving

Cook the pasta according to the package directions. Rinse well and toss with a little olive oil. Set aside somewhere, but keep it warm.

In a medium saute pan, heat the olive oil up to medium-high. Add the capers and shrimp. I remove the tails, but you don't have to. Sprinkle a little salt and paprika on them. If you want them to have a crispier edge, don't stir them at all and cook for 3-4 minutes per side. If you like them more tender, stir them occasionally and only let them go for 2-3 minutes each side.

In the last minute, add the parsley so it crisps and a little dusting of pepper.

Add the shrimp to the cooked pasta. Make sure you drain all the olive oil from the pan, it is now your sauce!

Serve with lemon wedges if needed.

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