Marano's E-Recipe Book - Flipbook - Page 27
Lemon Shrimp
Directions
Serves 4 | Prep Time: 20 mins | Cook Time: 20 mins
Ingredients
12 oz. penne pasta
3 tbsp. extra virgin olive oil
Salt and pepper, to taste
1 lb. medium shrimp, shelled
and deveined
3 tbsp. unsalted butter
1 lrg. shallot, minced
4 garlic cloves, minced
1/4 tsp. red pepper flakes (optional)
Splash of white wine (or water), to
deglaze pan
15.5 oz. jar of IL Limone sauce
Zest of one lemon
Handful of fresh basil leaves, chopped
1. Bring large pot of water to a boil. Cook pasta according to directions on box.
2. Place a large skillet over medium-high heat, add oil.
3. Season shrimp with salt and pepper. In one layer, add shrimp to skillet, gently sauté - about 1 min.
and flip. Remove shrimp from pan before fully cooked through; set aside in a med. bowl.
4. Leaving the drippings from the shrimp in the pan, add butter, shallot, garlic, red pepper flakes and
sauté about 2 mins. — be careful not brown the garlic.
5. Add splash of white wine (or water) to deglaze the pan, scrape up any bits off bottom. Continue until
most of the wine has evaporated.
6. Add sauce, zest, and stir to combine. Bring sauce to a gentle simmer.
7. Return shrimp back to the pan to finish cooking in sauce, this should only take a minute or two.
8. Incorporate cooked penne into sauce. Sprinkle with chopped basil.
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