If you missed Friday's post, you can see it here. This first recipe from Keeping Up Cookbook is a satisfying lemony garlicy pasta dish that I topped with grilled lemon shrimp. It's great served up family style with lemon slices and sprinkled with lots of parmesan cheese. My girls had fun piling the pasta up high on their plates, twirling it up even higher on their forks, and grabbing the shrimp by their tails to eat.
1 pound spaghettini or angel hair pasta
4 large garlic cloves, minced
1/2 tsp red pepper flakes
1/4 cup olive oil
zest of 2 lemons
3 T fresh lemon juice
1 1/2 tsp kosher salt (or to taste)
1/2 tsp black pepper
1 cup pasta cooking water
1/2 cup grated fresh parmesan cheese
Boil pasta in salted boiling water according to package directions until al dente. Before draining, reserve 1 cup of the cooking water. Drain pasta and set aside.
While pasta is cooking, add oil to a large skillet over medium heat. Cook garlic and red pepper flakes, stirring often, until garlic begins to brown. Stir in lemon zest, lemon juice, pepper, and 1/2 cup of the reserved cooking liquid. Bring to a simmer and remove from heat. Add the pasta to the skillet and toss with the sauce, adding more cooking liquid if desired. Salt as needed.
Grilled Lemon Shrimp:
1 lb large shrimp (26-30), deveined and peeled, tails left on
2 tsp blackening spice rub (optional)
1/2 tsp lemon pepper
1/4 tsp garlic powder
juice from 1 lemon
Heat up a grill pan or outdoor grill. Add cleaned shrimp to a large bowl, add spices, and toss well to coat. Grill shrimp on both sides until cooked through, then squeeze fresh lemon juice over top.
Serve up family style with lemon-garlic spaghettini topped with grilled shrimp and lemon slices. Sprinkle with parmesan cheese. Enjoy!