I love pasta. For years I have been perfecting recipes from arribiata to bolognese. But I’ve stumbled on an amazing recipe trying to make one of Jamie Oliver’s. But what seemed to be an unfortunate substitute turned into an awakening concoction.
This spicey lemony fresh spaghetti is fit for a restaurant!
Ingredients:
- 1 lemon (juice and zest)
- Olive oil
- 3 fresh basil leaves bunched and sliced
- 3 pickled roasted red peppers pureed in a blender
- 2 minced garlic cloves
- 1 red chili pepper
- 1/2 C white wine
- 2 handfuls shrimp fresh or frozen
- Spaghetti
Meathod:
- Start by boiling water for the noodles and cook to al dented.
- While the water boils, warm a few gluges olive oil in a large frying pan.
- Add minced garlic cloves and minced red chili until garlic browns slightly.
- Add the fresh or frozen shrimps tails on. I happen to use frozen. Sautée the shrimp in the garlic spice mixture for a few minuets.
- Add the white wine and simmer for a minute.
- Add the pureed roasted red peppers. Do not over cook. Pull off the heat if nessessary.
- First zest the lemon completly into the sauce. Then slice the into half squeeze it into your hand over the sauce, catching all of the seeds, then do the samw to the other half.
- Drain your pasta, and add it to your sauce mixture in the frying pan. Fry for a moment mixing the sauce with your noodles. This is especially important if you’ve needed to remove the sauce from the heat.
Eagar Kitchen Concoctions 
This looks delicious! 😀
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So easy to make and spicey I paired it with lemonade.
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I was just checking out some of your site. I can’t wait to find time to poke around a little more – I love cooking good basic food with fresh ingredients and it looks like a lot of your recipes fit the bill! Plus anyone that has a post about Julia Child gets my vote everyday!! 😀
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She’s the queen!
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A pasta lover, I will try this recipe. It looks delicious here.
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It amazing. You’ll love it!
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A little prep technique that many Asian cooks often call for is to sprinkle the (thawed) shrimp with salt and let sit for at least 10 minutes before rinsing them and proceeding with the recipe. This is called a “dry brine”, and helps keep the shrimp tender under heat. In the west, a food science article on “wet brining” (soaking in a salt and sugar solution, a common prep for poultry) in Cooks Illustrated a few years ago mentioned that shrimp also benefit from that procedure. I do either one now as a matter of course, and really feel it makes a difference. The cardinal rule when making shrimp is “don’t overcook it!”, and that’s still true. But brining – either dry or wet – seems to give you at least a bit more leeway.
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Very interesting. I have heard that a dry brine is the best way to make a turkey! I always wanted to try it. Thank you for the example very inspiring!
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I heard a few years ago that a dry brine was preferable to wet when prepping turkey. I think the argument went something like “all that water dilutes the turkey flavor.” So I tried the dry brine, and frankly didn’t think it was as good. I think part of the problem is people often don’t take care to dry their turkey uncovered in the fridge overnight after the wet brine. They need to dry the skin completely before putting it in the oven, otherwise it’s hard to crisp, and that gives the impression of washed out meat. If chefs like Thomas Keller, et al, still advocate wet brining, I’m sticking with it.
That’s just turkey, though. With shrimp, I like both methods since you rarely need crispy skin 🙂
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Really thank you for telling me! Turkey isn’t something I make often so it’s hard to test.
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I know what you mean. Who makes turkey often, unless they’re insane or obsessed? I’m glad you’re able to benefit from my instability 🙂
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Looks amazing! Pasta is my weakness….
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It’s surprising. You know it’s going to be amazing, and it’s still surprising. I love that.
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I’m allergic to shrimp so I think I will try this with chicken, which I think would be great as well!
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