Tuesday, June 21, 2022

A Fresh, Simple Shrimp!

This one's perfect for summer, Lemon Shimp...but not the over-fried, oversalted kind either. This one is fresh, light and simple to make. Maria Provenzano, who wrote the new cookbook Everyday Celebrations From Scratch, came by Tonia's Kitchen, to talk about a her recipe for Lemony Shrimp with Bucatini. The key to this recipe, says Maria, is to defrost your shrimp very well, and make sure it's dry before you start. The reason, for this, is because you don't want your shrimp to turn rubbery. When you make the noodles, make sure when they're done to put them right in with the shrimp and the sauce so the flavors really mesh well. 



1 pound medium-size shrimp, peeled, 

deveined, and tails removed 

1 pound bucatini pasta 

Salt and pepper to taste 

2 tablespoons unsalted butter 

3 to 4 tablespoons olive oil 

1 garlic clove, minced 

1/4 teaspoon crushed red 

pepper flakes, optional 

1 to 2 teaspoons fresh lemon zest 

(about the zest of one lemon) 

½2 cup freshly squeezed lemon 

juice, plus more to taste 

½/2 cup Parmesan cheese, 

freshly grated, divided 

½/2 cup fresh parsley 


While you prep the shrimp, boil the pasta in a large pot of 

salted water until al dente (that is, not overcooked). 


Rinse and dry the shrimp, then lightly sprinkle the shrimp 

with salt and pepper. 


Heat the butter and oil in a large skillet over medium to 

medium-high heat. Add the shrimp and cook on one side for 

a couple of minutes. Flip the shrimp to cook the other side. 


Add the garlic and crushed red pepper and cook for about 

30 seconds, being careful not to let the garlic brown or it 

will taste bitter. Add the lemon zest and juice and stir. 


Use tongs to grab the bucatini out of the pot and place it 

directly into the pan with the shrimp. Before stirring, pour 

VA cup of the Parmesan cheese over the pasta. Toss every- 

thing well and allow the pasta to cook in the sauce for a 

few minutes. 


Add the fresh parsley and toss to combine. Add salt, pep- 

per, lemon juice, and the remaining Parmesan cheese to 

taste. Add a few tablespoons of pasta water while stirring 

everything together.