Pan seared shrimp & pasta Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 lbs (21-25 per lb) uncooked shrimp, peeled and de-veined
2 tbsp vegetable oil
1/2 tsp salt
1/4 tsp pepper
1/2 tsp sugar
1 lb pasta, cooked al dente
GARLIC LEMON BUTTER: beat 3 tbsp softened butter with fork oil fluffy. Stir in 2 medium garlic cloves, minced. Add 2 tbsp chopped fresh parsley, 1 tbsp lemon juice
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Directions: |
Directions:Thaw and peel the shrimp. Toss shrimp with ingredients listed above. Heat 1 tbsp oil on high heat in a 12" skillet until smoking. Add half the shrimp to the pan in a single layer and cook until spotty brown and edges turn pink, approx 1 minute. Turn off heat and remove pan from heat and turn shrimp with tongs and let stand until cooked through, 30 seconds. Transfer shrimp to large bowl and cook remaining shrimp same as above. After second batch has stood off heat add first batch back to the skillet and toss with garlic lemon butter, coating thoroughly. Serve over pasta |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Personal
Notes: |
Personal
Notes: This is a very fast recipe once you get the shrimp clean. It can be on the table as soon as the pasta is done, 11 minutes. It is best to buy frozen shrimp, it is all flash frozen at sea, so that is the best way to buy it, guaranteeing a great product. The coating on the shrimp give it a carmelized sear that is firm and savory.
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