Lemon Garlic Shrimp
Lemon and garlic, a marriage made in shrimp heaven. This simple yet splendid shrimp recipe comes together in no time. The pasta actually takes longer to cook than the shrimp.
- 1 tbsp. olive oil extra virgin
- 1 tbsp. butter
- 1/2 lb. medium shrimp uncooked, deveined, tail off
- 2 cloves garlic chopped fine
- 1 tbsp. lemon juice
- 2 tbsp. dry white wine
- 1/2 tsp. ground cumin
- 1/2 tsp. crushed red pepper optional
- salt and pepper to taste
- 1 tbsp. chopped cilantro
- hot pasta or rice
Cook pasta per package instructions al dente. Heat the oil and butter to medium in a large skillet. Add the shrimp and garlic and saute for 3 minutes.
Stir in the lemon juice, wine, cumin, red pepper flakes, salt and pepper and saute for another 2 minutes.
Stir in the chopped cilantro and serve right away over a bed of pasta or rice. Complete your meal with a hot out of the oven slice garlic bread.
Personally I prefer to use tail off shrimp because the dining experience is that much more pleasent, even though tail on looks better in pics.
Did you know: Here’s some shrimp information for anyone trying to eat healthy: shrimp are a very low-calorie food (a medium cooked shrimp has about 7 calories), which means you can eat quite a few without feeling guilty. Shrimp also have a lot of protein and are particularly good for you when served with healthy carbs, like brown rice or vegetables. I'm feeling less guilty already.