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INGREDIENTS
- 1 1/2 pounds fresh or frozen large shrimp
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Pinch
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red pepper flakes
Lemon pepper to taste
3 tablespoons lemon juice
1/4 cup white wine
2 medium spaghetti squashes baked
2 tablespoons snipped fresh Italian flat-leaf parsley
Lemon wedges
source https://www.abellkitchen.com/2018/12/light-shrimp-scampi-with-spaghetti.html
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INSTRUCTIONS
- Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Drizzle with lemon juice; sprinkle evenly with garlic, salt, and pepper, red pepper flakes and lemon pepper.
- Add to pan over medium heat with olive oil. When shrimp have cooked for just a few minutes, add white wine and allow it to reduce by 1/2.
- Serve shrimp over spaghetti squash and garnish with parsley and lemons and serve.
Recipe source: grandbaby-cakes
source https://www.abellkitchen.com/2018/12/light-shrimp-scampi-with-spaghetti.html
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