Tonights Dinner Decided From
There are tons of shrimp pasta recipes out there and I have tried several of them. They always look so good, but usually I’m left underwhelmed. However this recipe from James Deluge at Sip and Feast is one of the first shrimp pasta recipes that I will make over and over again. This lemony garlic shrimp recipe could easily be added to your weeknight rotation.
This recipe has only a few ingredients and shrimp cooks quickly so this recipe comes together really fast. Because it only has a few ingredients you need to maximize the flavor from each one. However, I did skip the baking soda. I didn’t have any on hand and sometimes I feel like baking soda can give some recipes a metallic type of taste. From a quick internet search it appears: the baking soda is supposed to help keep crisp up the shrimp. As always garlic in recipes should be viewed as only a suggestion. I always add extra garlic and for this recipe taking the extra time to use fresh garlic. Make sure you follow the instructions and reserved some pasta water as well. I used salted butter as well and it wasn’t too salty. It’s what I had on hand and was readily available.
I used one large lemon including the zest, then added an extra squirt of bottled lemon juice to make sure the flavors really come through. Finally, I topped with an extra sprinkle of crushed red pepper and a generous sprinkle of fresh parsley. Then to make it a complete meal add some of your favorite veggies to serve on the side. Overall, I think you will find that this lemony garlic shrimp recipe shines above the rest.
