Friday, January 14, 2011

Lemon Garlic Shrimp

Lemon Garlic Shrimp
from Keeping Up

2 tablespoons butter
3 tablespoons olive oil
5 cloves garlic, minced
1 pound uncooked (medium or large) shrimp, peeled and devained
1 1/2 teaspoons creole seasoning
juice of 1 lemon
zest of 1/2 lemon
2 tablespoons chopped parsley

3/4 pound angel hair pasta, cooked according to package directions.

In a large skillet over medium heat, melt butter and olive oil.  Add garlic and cook for 1 minute (do not let brown).  Add shrimp and creole seasoning.  Cook just until shrimp turn pink, stirring often, 4 to 6 minutes.  Remove from heat and stir in lemon juice, zest and parsley.  Serve immediately over angel hair pasta.

If you can't find creole seasoning, such as Tony Chachere's or Emeril's Essence, use 3/4 teaspoon salt and 1/4 teaspoon cayenne pepper or red pepper flakes.


Andrea said...

Hey there! I was wondering if you could do a garlic demonstration. I never know what to do with fresh garlic - like what's considered a clove? What's the best way to dice it and all that good stuff? I've always been intimidated by fresh garlic so I end up using garlic salt or the stuff in a jar.

Life is a Box of Chocolates said...

I am so glad to see that you are back. I missed your postings. My family will be happy that you are back also. I can see chicken pot pies in the next week..

Howe to Cook said...

Mmmm. This looks delicious. I love me some shrimp! I want to try this this week!