Lemon and Parsley Spaghetti With Shrimp |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 2 |
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I found this recipe in the February 2008 copy of BBC Good Food Magazine. I think it sounds like it would make a nice romantic meal for two or something light and healthy on a summer's evening. Ingredients:
6 ounces spaghetti, reserve 2 tablespoons of cooking water |
2 tablespoons olive oil |
5 ounces large raw shrimp, peeled and thawed if frozen |
1 lemon, juice and zest of |
1/4 cup flat leaf parsley, roughly chopped |
1 pinch salt |
1 pinch pepper |
Directions:
1. Boil the pasta.
2. Meanwhile, heat the oil in a large pan.
3. Add the shrimp and quickly fry until they are evenly pink.
4. Throw in the lemon zest and juice, parsley and 2 tablespoons of the pasta cooking water, salt and pepper.
5. Heath through.
6. Drain the spaghetti and add to the pan.
7. Toss everything together.
8. Serve with lemon wedges, if desired.
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