Friday, January 8, 2010

Pasta with Rosemary Shrimp Scampi

Recipe From: Martha Stewart
Easy and good flavors.
Coarse salt and ground pepper
12 ounces spaghetti noodles
1 lb large shrimp (peeled and deveined)
3 tbsp olive oil
2 garlic cloves (minced)
2 tbsp fresh rosemary (coarsely chopped)
1/4 tsp red-pepper flakes
1 tbsp fresh lemon juice

In a large pot of boiling salted water, cook spaghetti until al dente; reserve 1/2 cup pasta water. Add shrimp to a hot skillet with cooling oil. Cook, remove and set aside. In same skillet, heat more oil and add garlic, rosemary, and red-pepper flakes. Cook, stirring, until garlic is golden. Remove from heat; return pasta and shrimp to skillet. Add lemon juice and enough pasta water to create a thin sauce that coats pasta. Season with salt and pepper, and serve.

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