This is another one of our vacation meals from this past Summer. Emily and Andrew enjoyed and perfected their version of this dish before making it for our group of 6. They learned from experience that the amount of chili flakes called for made the dish way too spicy for them, even though they like spicy food. So, they cut the amount in half the next time. It was still spicier than they were comfortable with. But, cutting the ingredient in half again was just right! The version below is what our family likes, with a quarter of the original amount of chili flakes called for in this recipe from Midnight Chicken by Ella Risbridger. Feel free to adjust the heat to your personal preferences.
The recipe is easily expanded to feed more than 2 by doubling (or in our case during vacation, quadrupling) the recipe. When scaling the recipe up, if you do not have a pot big enough to cook all the spaghetti at once, it can be made in batches or in a few pots. Likewise, the sauce can be made in a very large skillet or a few large ones.
Lemon Pasta with Shrimp
Lemon Pasta with Shrimp (adapted from Midnight Chicken by Ella Risbridger) Total Time Required: 30 minutes, Prep Time: 10 minutes, Cook Time: 20 minutes. Serves: 2
Ingredients:
- 4 cloves garlic
- 1/4 teaspoon red chili flakes
- 1 lemon
- 2 tablespoons olive oil + additional oil for the pasta water
- 8 ounces dry spaghetti
- 2 ounces white wine
- 8 ounces cooked and peeled shrimp, thawed and patted dry
- 1/2 ounce piece of Parmesan
- salt & freshly ground black pepper
- lemon wedges, additional grated Parmesan, and crusty bread, for serving
Directions:
Fill a big pot with cold water, add salt, and bring the water to a boil over high heat.
While waiting for the water to boil, finely mince or crush the garlic. Zest half of the lemon. Grate the Parmesan.
Mise en Place!
When the pasta water is at a rolling boil, add a bit of olive oil to the cooking water, then add the pasta. Cook until the spaghetti is al dente, about 8 -10 minutes.
Cook the spaghetti.
While the spaghetti is cooking, add the 2 tablespoons of olive oil to a large skillet and set it over low heat. Add the garlic and lemon zest to the pan, stirring constantly. As soon as the garlic is a pale golden color, add the wine to the pan.
Cook the garlic with the lemon zest.
Stir constantly, letting the wine reduce until it is thick and a bit syrupy.
Add the wine to the pan.
Add the chili flakes to the pan along with the shrimp. Warm the shrimp through.
Add the chili flakes and shrimp to the pan.
When the spaghetti is cooked, drain it, reserving 2 tablespoons of cooking water and add the spaghetti to a large serving bowl. Add the sauce and shrimp to the bowl of pasta and mix them together, adding some of the cooking water, if needed, to coat the spaghetti.
Combine the pasta with the shrimp mixture.
Add the grated Parmesan and a few grinds of the pepper to the bowl, stirring well. Serve with lemon wedges, additional Parmesan, and crusty bread or rolls, if desired.
Serve with additional cheese and a lemon wedge.
This is perfect for either an intimate dinner for two or a crowd! ~Linda
Lemon Pasta with Shrimp (adapted from Midnight Chicken by Ella Risbridger) Total Time Required: 30 minutes, Prep Time: 10 minutes, Cook Time: 20 minutes. Serves: 2
Ingredients:
- 4 cloves garlic
- 1/4 teaspoon red chili flakes
- 1 lemon
- 2 tablespoons olive oil + additional oil for the pasta water
- 8 ounces dry spaghetti
- 2 ounces white wine
- 8 ounces cooked and peeled shrimp, thawed and patted dry
- 1/2 ounce piece of Parmesan
- salt & freshly ground black pepper
- lemon wedges and crusty bread, for serving
Directions:
Fill a big pot with cold water, add salt, and bring the water to a boil over high heat.
While waiting for the water to boil, finely mince or crush the garlic. Zest half of the lemon. Grate the Parmesan.
When the pasta water is at a rolling boil, add a bit of olive oil to the cooking water, then add the pasta. Cook until the spaghetti is al dente, about 8 -10 minutes.
While the spaghetti is cooking, add the 2 tablespoons of olive oil to a large skillet and set it over low heat. Add the garlic and lemon zest to the pan, stirring constantly. As soon as the garlic is a pale golden color, add the wine to the pan. Stir constantly, letting the wine reduce until it is thick and a bit syrupy. Add the chili flakes to the pan along with the shrimp. Warm the shrimp through.
When the spaghetti is cooked, drain it, reserving 2 tablespoons of cooking water and add the spaghetti to a large serving bowl. Add the sauce and shrimp to the bowl of pasta and mix them together, adding some of the cooking water, if needed to coat the spaghetti. Add the grated Parmesan and a few grinds of the pepper to the bowl, stirring well. Serve with lemon wedges, additional Parmesan, and crusty bread or rolls, if desired.