Lemon Infused Spaghetti
Photo: Bing
Ingredients
3 large lemons (rind only)
300 grams shrimp (peeled and tails removed)
3 tablespoons garlic minced
teaspoon salt + 1 teaspoons ground black pepper (or just use Masterfoods 8 to 10 lugs of extra virgin olive oil (about 1/3 C)
2 tablespoons white wine
Grated parmesan cheese to taste
Preparation
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Using a vegetable peeler, carefully remove the rind of 3 lemons into large strips. You want the yellow parts only, not the white bitter parts.
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Slice the lemon rind into thin strips.
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While the pasta is cooking, fire up a large wok or saucepan and add 2 tablespoons of extra virgin olive oil.
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Stir fry for 15 seconds till garlic start to smell fragrant.
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Add the lemon rind and sundried tomatoes. Stir them in with the garlic and shrimp.
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Add 2 tablespoons of white wine.
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The pasta should be ready now. Drain the pasta (do not rinse!) and shake off as much excess water as possible. Pour the hot pasta into the wok.
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Toss evenly.
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I like to use Masterfoods Garlic Pepper Seasonings in replacement of salt and pepper in my cooking. It’s delicious and easy.
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At this point, TASTE and adjust seasonings.
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Note:
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Add enough salt and pepper, or it will be bland. Be generous. Trust me.
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Add more lemon juice if it’s not lemony enough. Especially if the lemons are small.
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Next, give a good shake of grated parmesan cheese over the pasta. I always keep a bottle of this in the freezer for days when I don’t have time to grate fresh parmesan. So convenient!
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Tools
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About
This is a pasta dish with a twist. It’s very easy to put together and is refreshing and light.
For a step by step tutorial, go here -
http://www.storyofbing.com/?p=3994
Yield:
8 servings
Added:
Thursday, May 13, 2010 - 11:00am