Sunday, June 12, 2011

Garlic Pepper Shrimp

This was the first time I have ever bought fresh shrimp and peeled and deveined it myself.  I keep cooked frozen shrimp in the freezer most of the time and just heat it up when we use it.  This shrimp was so different.  It was so fresh and so tasty.  And actually not as much work as I thought it would be!  The original recipe is from Cheeky Kitchen and she served hers with rice.  We decided to go the pasta route and just added a little bit of extra olive oil, lemon juice, and the sauce with the shrimp after cooking.  Thats how I'll share the recipe below.  We had penne, but next time I'd go linguini.  This shrimp was awesome, and the house smelled amazing while it was cooking!!!

1 pound raw, easy peel shrimp
3 cloves garlic
3 tablespoons melted butter
1/4 cup olive oil
1/4 cup fresh chives, diced
salt and pepper to taste
1/2 package whole wheat linguini noodles (or other pasta or rice)
Juice from 1/2 a large lemon

Preheat oven to 450 degrees.  Start to cook pasta.  Rinse, peel and devein shrimp (but leave tails on if you wish).
In a blender or food processor, blend together the garlic, melted butter, and olive oil until the garlic is very finely chopped. Pour the olive oil mixture over the shrimp, sprinkle in the fresh chives, salt, and a hearty amount of fresh cracked pepper.
Place baking sheet in preheated oven and bake for 10-15 minutes, until the shrimp is cooked through (be careful to not overcook the shrimp! they shouldn't curl into little circles, but should look like quarter moon sickles once done.)  Mine took about 9 or 10 minutes.
Drain pasta.  Dump shrimp and remaining garlic butter sauce from the baking sheet pan over the pasta.  Drizzle more olive oil over pasta if needed and add in lemon juice.  Serves 2 to 3.  Enjoy your simply amazing and irresistible dinner!

lazy this night, i need to step it up with my picture taking!!!

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