Скачать или смотреть Creamy Lemon Shrimp Pasta Recipe – Simple Cooking Idea

Instead of buying specialized ingredients to make a single recipe, make the ingredients you already have work harder. This creamy lemon shrimp pasta is a simple cooking idea that uses minimal ingredients and tastes amazing. If you don’t like shrimp, you can sub it for chicken cut-small and follow a similar procedure.

Chapters:
00:00 - Intro
00:11 - Ingredients
00:21 - Preparation
01:06 - Cook the shrimp
01:47 - Cook the pasta
02:02 - Make the sauce
02:39 - Combine and finish cooking
03:10 - Plate and serve

INGREDIENTS:
(Makes 4 servings)

-400 g (14 oz) zipperback white shrimp, peeled and cleaned
-4 cloves of garlic, minced
-2 tablespoons of butter
-2 cups of milk
-1 lemon, zest and juice
-400 g (14 oz) of spaghetti (or pasta of your choice)
-2–4 tablespoons of parmigiano cheese
-salt & pepper, to taste
-¼ teaspoon of ground nutmeg
-2 tablespoons of all-purpose flour
-One bunch of fresh basil leaves

DIRECTIONS:
1. Thaw, peel, and clean the shrimp. Pat dry with paper towels.
2. Zest the entire lemon using a zester or the smallest setting of a cheese grater.
3. Over medium-high heat, heat up a large pan. Then, melt 1 tablespoon of butter. Cook 2 cloves of minced garlic for about 30 seconds, until fragrant.
4. Reduce the heat to medium. Add the shrimp, cooking in two batches to avoid overcrowding the pan. Season with salt & pepper to taste and cook for 2-3 minutes per side. Remove cooked shrimp from the pan into a bowl. Squeeze lemon juice over them and set them aside in a warm place.
5. Bring a large pot of salted water to a rolling boil, add the pasta and under cook the pasta by one minute less from what the package says for “al dente.” I cooked mine for 6 minutes.
6. To the same pan that was used to cook the shrimp, over medium heat, melt 1 tablespoon of butter and add 2 cloves of minced garlic. Cook for 30 seconds, then add 1 cup of milk.
7. To a separate cup of milk, whisk in 2 tablespoons of all-purpose flour. Then, add this to the rest of the milk in the pan.
8. Mix constantly to avoid burning the milk. Add salt to taste, ¼ teaspoon of ground nutmeg, and 2 tablespoons of parmigiano cheese. Cook over medium-heat until slightly thickened, for about 5 minutes.
9. Reserve ½ cup of the pasta water before straining. To the pan with the sauce, add the cooked pasta, pasta water, lemon zest, and fresh basil. Mix to combine.
10. Add the cooked shrimp back into the pan with the sauce and the pasta. Mix until heated through, about 2 minutes.
11. Turn off the heat and serve. Top with more parmigiano cheese, if desired. Enjoy, buen provecho!