Lemon and Parsley Shrimp Fusilli

Lemon and Parsley Shrimp Fusilli

Ingredients

2 tablespoons of oil
1 shallot
1 clove of garlic
1 lemon, zest and juice
2-3 tablespoons of chopped parsley
390 grams of Shrimp
300 grams of Fusilli pasta (or other pasta)
2-3 tablespoons of warm water

Making Lemon and Parsley Shrimp Fusilli 

Chop the shallot and the garlic clove and fry in a pan with oil until golden in colour. Add the finely grated lemon zest, lemon juice, chopped parsley, warm water (e.g. pasta water or boiled water) and stir once or twice. Add the shrimp (I used shrimps in Brine, remember to drain it) and take the pan of the heat. Grate  pepper and salt over it if needed (I didn’t :).  Mix the lemony shrimp sauce with the freshly boiled and drained pasta.

I imagine this would taste really good with a side of garlic bread. I also think it makes for a nice cold lunch, I’m bringing the rest of mine to school tomorrow.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s