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I wish I could replace the inside of my mouth with this.
AND, I'm just thinking about something now. I think it's probably my favorite angel hair pasta paste in the whole world, including Vermont. I don't know, something about thinness, slipperiness, how even it gets coated with sauce, how much you can get in your mouth at one time, and oh, the fact that it's called an angel. HAIR. I mean really, does it not invoke the classic Bev wig joke or what? I will wait for the end of this post to make it though. Long after you leave.
Material
- 1/2 pound of extra large shrimp, melted, peeled and deveined
- 2 tsp lemon zest, divided
- 1 pinched red pepper
- 1 stalk of fresh thyme, leaves removed and chopped
- 1 fresh stalk of oregano, leaves removed and chopped
- 2 basil leaves, torn
- Extra-virgin olive oil 2 tbs.
- 2 garlic cloves, chopped
- 1 cup cherry tomatoes, halved
- 4 cups spinach
- 2 tbs. lemon juice (or more!)
- 1/2 pound angel hair paste
- rough salt and pepper
Directions
- On the plate, throw the shrimp with crushed red peppers, half lemon zest, chopped herb leaves and a pinch of salt and pepper. Let sit when you start the rest.
- Heat oil in a medium to high medium skillet. Add garlic and bloom 30 seconds. Add tomatoes for the rest of the lemon peel. Sprinkle with a little salt and pepper and saute for 2 minutes.
- Add shrimp in one layer and burn on one side for 2 minutes. Flip and wilt for another minute, or until the shrimp is cooked. Keep throwing tomatoes just a little.
- In the meantime, bring a large pot of boiling water and cook the angel of hair until al dente, maybe 5 minutes. Drain all but about 1/2 cup water paste and mix with a mixture of shrimp and tomatoes, along with spinach. Squeeze a lot of lemon juice right on. Season with coarse salt and pepper. Add as much water paste as you want to make a thin, noble sauce.
- Serve with more lemon juice, crusty bread and for God's sake, fresh parmesan cheese.
source https://natashaskitchen.blogspot.com/2018/11/shrimp-pasta-with-tomato-lemon-and.html
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