Garlic Shrimp Pasta & Lemon Garlic Shrimp

 

1 lb. medium shrimp, deveined and tails removed

1 lb. spaghetti, linguine, fettuccine or bucatini noodles

8 garlic cloves or more, according to personal taste, minced

1/4 cup butter

olive oil ( 3 drizzles)

Italian seasoning

fresh ground pepper

red pepper flakes

salt

herbs ( according to taste)

 

1. Boil pasta in water till tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done.

2. While pasta is boiling, wash shrimp.

3. Melt butter over medium heat. Add shrimp.

4. Let cook till a little pink and starting to curl. Then add garlic.

5. Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled.

6. Add pasta to skillet. Add seasonings. Add just enough saved pasta water till it is not dry but not swimming in liquid either. Depending on amount of pasta this requires 1/2 the cup or all of it. Start with adding 1/4 of it then work up from there.

7. Keep tossing all ingredients around in skillet till all is incorporated and hot. Enjoy!

 

Lemon Garlic Shrimp

 

2 pounds raw frozen shrimp, deveined, shells on

2 sticks cold butter, cut into pieces

1/4 cup fresh parsley leaves

1 teaspoon kosher salt

1/2 teaspoon crushed red pepper

8 cloves garlic, peeled

1 whole lemon, juiced

Crusty bread, for serving

 

Preheat the oven to 375 degrees F. Rinse the shrimp to separate, and then arrange in a single layer on a baking sheet.

To the bowl of a food processor, add the butter, parsley, salt, red pepper, garlic and lemon juice. Pulse until combined. Sprinkle the cold butter crumbles over the shrimp.

Bake until the shrimp is opaque and the butter is hot and bubbly.

Serve with hot crusty bread. Peel and eat the shrimp, and then dip the bread into the garlic butter and sop up all that goodness!