Rosemary Shrimp Pasta - - Jackson, MS

Rosemary Shrimp Pasta

Rosemary Shrimp Pasta (serves 6)

4 quarts water

2 tablespoons kosher salt

1 pound bow tie pasta or whole wheat pasta

½ cup extra virgin olive oil

¼ cup fresh rosemary stems only

2 cloves garlic, minced

1 teaspoon red hot crushed red pepper flakes

1 pound shrimp (21/25 count), peeled and deveined

Juice of 1 lemon, cut in half

1/2 cup parmesan cheese, finely grated salt and pepper to taste

1.  Pour water and salt into a large stock pot, place over high heat and bring to a boil. Add pasta and stir to separate pasta. Cook pasta al dente. Stir occasionally through the cooking process. Drain pasta in a colander and set aside ]

2.  In a blender add oil and rosemary blend on high until rosemary is completely pureed about 3 minutes. Set aside.

3.  Using a large sauté pan over medium heat add 2 tablespoons of rosemary oil, garlic and crush red pepper. Sauté for about 30 seconds till a 1 minute, add shrimp and sauté for about 3 minutes.

4.  Add pasta to your shrimp sauté for about 2 minutes; combine well. Add remaining rosemary oil, lemon juice, cheese, salt and pepper to taste.

Louie's note: this recipe is a great ladies lunch for the summer or a quick healthy meal. This also can be served at room temperature.

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