Super Simple Shrimp & Pasta
An easy shrimp and pasta dish just in time for Lent (for my Catholic peeps) but can be made in no time at all!
Yield: 2 servings
1/2lb-1lb of shrimp (fresh-devained, shelled, cleaned or frozen)
1/2lb linguini or preferred type of pasta
1/4 tsp fresh or powdered garlic
1 whole lemon
2-3 tbsps butter
1/2 tsp chopped parsley, dried or fresh (optional)
Salt to taste
Cook pasta and drain with about 1-2 mins left for cooking. Set aside. In a pan on low to medium heat add butter and squeeze lemon juice from one lemon along with garlic, into melted butter. Once butter is melted, add shrimp and cook 2-3 mins until shrimp is pink. Immediatley add pasta to mixture, add salt and toss to coat with lemon butter mixture. Finish with chopped parsley (optional).
For healthy and added variations, add fresh veggies-squash, asparagus, broccoli, fresh peppers, cherry or grape tomatoes. Many, many choices to dress up this super simple dish!