Wednesday, April 1, 2009

Lemon-Shrimp Pasta

While browsing through tastespotting (or maybe foodgawker) we saw a recipe with garlic shrimp and orzo pasta. It looked really tasty and after cleaning out the freezer, we found that there was 3 bags of shrimp stashed away from months ago so we gave it our own spin.

I'm not sure who originally posted the recipe but we used it as a starter for our own. The original didn't have any veggies and we had several lemons sitting in the fridge so we made our best attempt at customizing this recipe.


1 - 1 + 1/2 cups of Orzo pasta depending on how hungry you are
2 tsp diced garlic
2 big handfuls of baby spinach, washed
an assortment of mushrooms, cleaned (we had 3 or 4 different kinds)
lemon juice
3 tbsp butter
peeled and deveined shrimp
olive oil

  1. Bring a pot of water to boil, salt it and add pasta (should take about 10 minutes to cook)
  2. In a frying pan, add 1 tbsp butter, 1 tsp garlic and saute the mushrooms until they soften a bit. Then add spinach until wilted
  3. Meanwhile, in another pan, melt remaining butter and add remaining garlic. Add shrimp, squeeze 1/2 of a lemon's worth of juice on top. Cook shrimp 1-2 minutes per side
  4. Pasta should be done, drain, mix in a little olive oil, mix in veggies and shrimp. Add as much parsley as you like to make it prettier.

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