Sunday, November 1, 2015
Lemony shrimp pasta
Such a delightful, light summer meal. Mild acids tend to make starchy foods taste like vegetables. Sushi rice and this pasta both fall into this category for me.
2 tbsp butter
4 cloves garlic
0.5 cup parsley
0.5 lb shrimp
0.5 cup white wine
Melt the butter and add the minced garlic. Cook for a few seconds, then add the wine, lemon juice, and half of the finely minced parsley.
Add the shrimp and simmer until shrimp is cooked.
Season with salt and black pepper, add 4 oz of cooked linguine and finish cooking in the sauce for a few minutes.
Finally, stir in the remaining fresh parsley and serve on two plates. Sprinkle with freshly-shredded Parmesan cheese,