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Lemon pasta with roasted tequila shrimp

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Alan Bennett

Makes: 6 servings

Prep Time: 17 mins

Cook Time: 8 mins

Ingredients

Shrimp marinade:

2 lbs shrimp (26-30 count), peeled and deveined

3 tablespoons tequila

2 lemon, squeezed to get about 4 tablespoons of juice

1 pinch cumin

1 pinch garlic salt

1/4 cup olive oil

pinch salt

pinch black pepper

then use the following to finish the recipe:

4 tablespoons ( 1/4 cup) unsalted butter, melted

12 ounces angel hair pasta, 1 package

1 lemon, using juice and for zest

1/2 lb fresh spinach or Basil, sauté

1 lb tomatoes (grape or cherry), sliced in half lengthwise

1 tablespoon salt, add to boiling water

Directions

In a mixing bowl, add the peeled and deviened shrimp, tequila, olive oil, juice of 2 lemons, cumin, garlic salt, black pepper, and salt

Toss well and pour shrimp and marinade into a large size sealable bag

Place in a refrigerator for 1-4 hours

When ready to cook the meal:

1. Heat oven to 400F

2. get water boiling: use an 8 quart pot and add water to 3/4 filled and bring to a boil

3. Remove shrimp from frig, drain liquid, and spread the marinated shrimp across a large baking sheet evenly.

Bake at 400 for 6-8 minutes or until the shrimp turn pink and form the shape of a letter "C"

While this is baking, do the following:

1. in a large skillet over medium-high heat, add 1 Tablespoon of olive oil

2. add Basil or Spinach

3. sprinkle with a pinch of salt

4. saute until just barely wilted

5. add sliced tomatoes and sprinkle with another pinch of salt and pinch of pepper

6. mix basil/spinach with tomatoes gently and saute 1 minute; stir lightly

Set the cooked tomato/basil mixture to the side

add 1 teaspoon of salt to boiling water

add package of angel hair pasta and cook until al dente, about 3 minutes

drain pasta (reserve 1/2 cup of pasta water)

Toss cooked pasta with melted butter, 1/4 cup olive oil, zest of 1 lemon, juice of 1 lemon, 2 teaspoons of salt, 1 teaspoon of pepper and 1/2 cup of reserved pasta water

Then, add the cooked tomato/basil mixture and toss lightly

Place on a plate and top with shrimp

Note: a nice Pinot Grigio would be perfect with this meal

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