While this recipe calls for sundried tomato and basil spaghettini it would work with any pasta you like... whole wheat, spinach or maybe even zucchini noodles. But I've gotta say these noodles were really tasty!
Ingredients:
1 - 375 g pkg sundried tomato and basil spaghettini
1/3 cup olive oil, divided
1 - 400 g pkg peeled large shrimp
4 minced garlic cloves
1/2 tsp each salt and pepper
1 lemon, zested and juiced
2 tbsps torn lemon basil leaves
1 sundried tomato, slivered
I picked up this pasta and thought it might be good with an alfredo sauce, then I saw the recipe on the back of the package and had to try it.
Cook the spaghettini according to package directions, drain well.
Then heat 2 tbsps oil in a large skillet on medium high heat. Cook shrimp with garlic, sundried tomatoes, salt and pepper for about 3 minutes.
Toss the spaghettini with the remaining olive oil, lemon zest, lemon juice and basil, plate and top with shrimp.
Serves 4
Adapted from: www.catelli.com
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