Friday, March 28, 2008

Lemon and Caper Shrimp Pasta

I made this for lunch this afternoon.   :)

1/2 lb. peeled deveined shrimp (tails on or off)
1/4 lb. spaghetti or angel hair pasta
2 T butter
1 T olive oil
3-4 cloves of garlic, chopped
1 T capers
Juice of 1 large lemon
Salt/pepper to taste
Dash of crushed red pepper flakes
2 T shaved parmesan

Boil pasta until al dente and strain.
Heat oil and butter over medium heat until melted and add in the shrimp and garlic.  Stir around the hot pan for 1-2 minutes (do not cook the shrimp completely) and remove from heat.  Add in the lemon juice, capers, red pepper flakes and strained pasta.  Return to medium/high heat and cook for 3-4 more minutes or until hot. Toss thoroughly and add in a handful of chopped flat leaf parsley.  Salt/pepper. Toss again.

Serve with shaved parmesan.

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