I love cooking shrimp, it easily takes on flavors while retaining a savory aspect of its own. Recently out family decided to participate in meatless Monday, a nod to help the environment and self-sustaining living. This is a great and simple dish, filled with bold flavors and a hint of lemon. A fantastic meatless Monday dinner.
Full time 20 minutes
You will need:
1 lb. Argentinian red shrimp, cleaned
1 shallot, sliced fine
1/2 cup chicken stock
1/4 cup white wine
1/4 cup lemon juice
1/4 cup butter
1 tbsp olive oil
1 tbsp minced garlic
1 tbsp dried chopped parsley
1/2 tbsp dried chopped basil
2 tsp ground black pepper
1 tsp salt
1/3 lb. rotini or penne pasta, cooked
1 small lemon
fresh ground pepper
Let us begin:
In a large sauté pan, heat olive oil, garlic, and shallot over medium high heat.
Cook 2-3 minutes until garlic begins to golden and shallot turns translucent.
Add in chicken stock, lemon juice, white wine, salt, and pepper.
Bring to boil, then reduce heat to low, cover and cook 5-8 minutes or until liquid reduces by 1/2.
Remove cover. Add in butter, basil, and parsley. Return heat to medium-high and let butter melt in.
Once butter is melted, give a good stir.
Add in shrimp and cook 3-4 minutes until shrimp is opaque.
Remove from heat.
Divide pasta between two dishes and top with half of the shrimp and liquid.
Zest lemon and slice in half.
Top shrimp with half lemon and lemon zest, lightly grind pepper across the top.
Serve immediately and enjoy!