Ingredients:
6 garlic cloves, pressed or finely minced
2 lemons, zested and juiced
5 Tablespoons olive oil
½-1 teaspoon Crushed red pepper flakes (to taste)
Sea salt & Pepper
¾ pound medium shrimp, peeled, deveined and butterflied
1 cup homemade chicken or vegetable stock
¼ onion, minced
8 ounces brown rice linguini or other gluten free pasta
3 Tablespoons butter
1 small bunch parsley, leaves chopped
Directions:
In a bowl, combine the garlic, zest and juice of 1 lemon, olive oil, salt and pepper to taste, and the shrimp. Set aside to marinate.
Bring a large pot of water to a boil over high heat and add a generous amount of salt. Add the linguini and cook until just tender, 2 minutes less than instructed on the package. Drain and reserve ½ cup of cooking water.
Heat a skillet over high heat. Remove shrimp from the marinade, reserve the marinade, and add the shrimp to the skillet. Cook until they turn pink and start to caramelize, about 3 minutes. Remove the shrimp from the pan to a plate. Add 1 Tablespoon butter and sauté the onion until lightly browned and caramelized. Add the reserved marinade to the pan and let cook a few minutes then add 1 cup of stock and ½ cup pasta water. Continue to cook until sauce reduces by half. Add the zest and juice of the remaining lemon, the remaining butter and the parsley and stir to combine. Adjust seasoning with salt and pepper, to taste. Add in the shrimp and pasta and toss to combine with the sauce. Turn out into a serving bowl and serve immediately.
Makes 4 servings
This recipe was inspired in whole or in part by All Recipes
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