Subscribe to get a free eCookbook with our prime 25 recipes. Heat the butter and garlic over a medium flame till the butter begins to foam and sizzle. We have saved the soy sauce and ginger, but added in garlic and used honey as a substitute of sugar. Tossing the shrimp in with the pasta for the last three minutes of cooking is an ingenious option to cook the shrimp perfectly with none additional effort or dirty dishes.
Simmering the citrus juices with the shrimp resulted in a sauce that was so taste-infused I could not stop licking my fingers, or dipping chunks of bread to sop up the sauce, just like my favorite steamed clam recipe that DOES embrace butter and cream.
Her original recipe as noted beneath requires 3 pounds of shrimp and serves six, but for just the three of us, that’s an entire lot of crustacean, and we still (fortunately) had leftovers. Prepare dinner three to four minutes or till linguine is tender and shrimp are pink.
Lemon and seafood are a pure pair, however this dish brings the mixture to the fore by sautéing lemon slices with the shrimp for cooked-in citrus flavor. Cook dinner 2 to 3 minutes, stirring ceaselessly, till shrimp are pink. Sprinkle the parsley and inexperienced onions over the pasta and serve with the lemon slices.
A little bit sugar may appear misplaced within the three-pepper spice rub here, however it caramelizes throughout cooking to offer the shrimp a stunning browned look. Add shrimp and garlic; cook and stir three to 4 min. Crimson pepper flakes add a nice heat, but substitute fresh peppers, or even a little cayenne in case you like.