This afternoon, Ina Garten was cooking lemon shrimp with capellini. It looked soooo yummy that I went into my kitchen and cooked something similiar for supper tonite. (Do you think Mr. Bill KNOWS how lucky he is???) Here is my version and I must admit it was wonderful!
Lemon Shrimp and Angel Hair Pasta
2 cloves garlic, minced
12 large uncooked shrimp (if frozen, defrosted and patted dry)
Extra virgin olive oil
4 tablespoons butter
1 package frozen artichoke hearts, thawed and drained (optional, you can skip this step)
1 large lemon, zested and juiced
1/4 cup white wine
2 tablespoons chopped flat leaf (Italian) parsley
Hot cooked angel hair pasta (or whatever shape you prefer)
Place minced garlic, shrimp and 2 tablespoons olive oil in a large saucepan. Cook over medium heat for 2 minutes or just until shrimp turn pink. Remove the shrimp to a bowl and set aside. Add butter,1 tablespoon olive oil and artichokes to the pan. Cook until artichoke hearts are lightly browned. (If you skip this step, add the butter and oil to the pan and proceed.) Add lemon zest (just the yellow part!) to the pan along with lemon juice and wine. Bring to a boil. Add shrimp and parsley and stir until shrimp are heated through. Serve over hot cooked pasta.
Yield: 2 servings!
Now, how easy was THAT?
Helen's Notes: Ina Garten baked her shrimp, but since I had a Cream Cheese Pound Cake in the oven (for 1 1/2 hrs) that was not happening in my kitchen tonite! I threw in a few extra ingredients,too. The sauce is light and lovely! DO NOT add cheese to this... completely ruins it!