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!
- 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
- 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.