Monday, March 23, 2009

Lemon Parmesan Shrimp Pasta

Sometimes when things are on sale, I stock up, and then wonder what in the heck I will do with them. This week's sale was lemons, and I wound up with four. Not a ton, but I sure didn't have any plans for them.

I remember seeing lemon pasta a lot from Giada on the Food Network, so I went in search of something similar.

This is a SparkPeople recipe that looked really great, and springy! I am so excited for the storms and sun and everything else spring and summer bring.

Lemon Parmesan Shrimp Pasta

1/2 lb. whole wheat angel hair pasta
1 lb. peeled, deveined shrimp (medium or small sized)
2-3 cloves garlic, minced
2 tbsp butter (or whatever butter like substance you have)
1/4 c lemon juice
1/3-1/2 cup shredded parmesan cheese, depending on your taste
1 cup reserved pasta water

1. Bring large pot of water to a boil.
2. Meanwhile, heat butter in large skillet. Saute shrimp and garlic until cooked through.
3. Cook pasta according to package directions.
4. Add lemon juice and parmesan to chicken shortly before pasta is done.
5. Toss the cooked pasta with the chicken mixture.
6. Ladle in 1 cup of pasta water to extend the sauce.