I follow this kitchen blog Live Love Pasta for about four years. And I love this blog written by Kara, Kelly and Cliff, since they always have simple recipe that easy to read. Yes to read, because I never challenge myself to try their recipes. But I love to read the recipes because everything are so yummy and look like easy.
My boys like pasta. And this recipe include arugula, and I love arugula. I never make pasta with the combination of shrimp and lemon. And i just love to try it, aside every excuses I made at previous. So I follow the recipe, i forgot parsley but I don't think it made any different. I didn't have big shallot so I picked 4 small shallots instead of two. And eventually 500 grams of spaghetti are really much. And I made plenty of pasta that could feed a small village.
Notes:
1. I forget my parsley but it's okay
2. I wasn't using juicer to get the lemon juice, I just squeezed the lemon and zest it with small grater
3. If you want to make a whole recipe, please use big skillet
4. Sprinkle chilli powder and parmesan cheese for more tasty pasta.
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| here what you need |
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| squeeze the lemons and zest the lemon skin |
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| dice shallots and mince the garlic |
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| add lemon zested to olive oil to make a lemon oil |
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| Start cooking your pasta and put aside one cup of pasta water |
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| Saute your shallots and garlic |
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| Throw the shrimp to skillet |
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| cook the shrimp until it beautiful pink colour |
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| Toss the pasta in |
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| Add lemon juice, pepper and salt |
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| add the lemon zested |
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| Turn off the heat and toss the arugula |
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| Add the lemon oil and toss to mix don't let the lemon zest down |
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| better served with chilli sprinkle and parmesan cheese |
Please click the recipe to go to original web recipe:
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| courtesy of live love pasta |
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| courtesy of live love pasta |
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