Lemon Garlic Basil Shrimp
This dish sprang fully formed from the brow of Zeus. Sorta. Started out the afternoon peeling and deveining shrimp. Plenty of different ways to go from there. I was thinking garlic-buttery shrimp and Mrs J agreed. Lemon kinda snuck in there. And those few asparagus spears left over and lonely looking in the veggie drawer. Needed some carbs. Rice? Yeah, rice is fine but looky here: Bow tie pasta in the cupboard! The basil in the patio container has a new lease on life since Mrs J added a bit of fertilizer. Chop some of that… Zest a lemon..juice it, take out the seeds, chop the asparagus, start the pasta water…grate some parmesan..on a roll here now. Slice a buncha garlic…mmm mandolin thingy…watch those fingers. Ok, pasta in, splash some water in a pan, add the asparagus, cover, steam for a few…add butter, olive oil, the garlic, stir it around, add the shrimp, mix some chicken paste with a cuppa water, stir in some corn starch. Shrimp are done, add the chicken stock, stir as it thickens, pasta done, drain and add to the pan, add the chopped basil, the grated cheese..holler, “Dinner’s ready”!
Posted on July 24, 2010, in JeffreyW, Recipes and tagged asparagus, basil, bowtie pasta, butter, chicken stock, corn starch, garlic, lemon, lemon juice, lemon zest, parmesan, shrimp. Bookmark the permalink. 1 Comment.