Sunday Shrimp

By • December 3, 2012 0 Comments

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Sunday Shrimp


Author Notes: A simple Shrimp dinner with all the incredients of a fully balanced mealDinner42

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Serves 4

  • 12 pieces Med Shrimp
  • 4 pieces Garlic peeled and mincec
  • 3 tablespoons Canola Oil
  • 1/4 cup Lemon Juice
  • 1 Lemon zested - then juice it
  • 4 tablespoons Minced Curly Parsley
  • 1/4 cup Cream
  • 1 1/2 cups Chicken Stock
  • 1 handful Linguine Noodles - i use lemon flavored
  • 10 ounces Frozen Peas
  1. Heat a saute pan - add the oil - add the garlic - then add the shrimp ...cook turning once until slightly pink on both side with translucent centers - set aside
  2. Add lemon juice to the hot pan - deglaze the pan - add the chicken stock and lemon zest and bring to a simmer - add the cream to the mix and stir to remove any curdled cream - bring to boil - reduce to a simmer and add the shrimp and frozen peas - heat for 3-4 minutes or until peas are thawed and tender.
  3. Pasta should be boiled in a separate pot while the sauce and shrimp are getting prepapered
  4. Dress around the plate with minced curly parsley - add the drained pasta to the center of the plate - dress in the shrimp around the edge of the pasta - spoon over the peas and light cream sauce in the center of the pasta and serve!

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