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This Old Chef: Blog & Recipes

Fresh Pasta with Garlic Shrimp, Parsley, Toasted Breadcrumbs and Lemon Zest

Posted on April 7, 2018 with 0 comments


Ya just gotta go with a classic.

I had some shrimp from the test kitchen, along with parsley.  So, while I did other things, I marinated the shrimp in EVOO, minced garlic, salt, and red pepper flakes.

This is one of those fast recipes.

So I put the pasta on.

(You may Of Course use dried pasta.  On this particular evening, I wanted the freshest pasta to complement the other ingredients!  Here's the link...

I poured a little more EVOO into a sauté pan, then added the shrimp and tons of sliced garlic.

Now, you know me... one of my biggest pet peeves is over-cooked shrimp.  Really, just get them a little pink, they’ll finish, trust me.

So the second I saw some pink, I added a splash of white wine and some minced parsley.  This all on LOW HEAT.  As soon as the shrimp were all pink, I turned off he heat, added some butter, more parsley, and lemon zest.  Then I added the cooked pasta (yes, unlike most of my recipes, I cooked the pasta until done before adding it to the sauce).

Hot plates... a sprinkle of toasted bread crumbs... a few grates of lemon zest... a glass of white... and two very happy pigs!!!!!