Sunday, July 8, 2012

Lemon Roasted Shrimp and Red Pepper Pasta

1/2 medium raw pound shrimp ($3.00)
2 lemons ($.40)
2 T. olive oil ($.15)
4 T. butter ($.25)
salt and pepper ($.05)
2 cloves garlic, crushed ($.10)
1 1/2 tsp. basil ($.05)
1 medium red bell pepper, chopped finely ($.15)
1/2 lb. angel hair or linguine pasta (free after coupons)

Heat oven to 400.
Set a large of pot of water to boil for the pasta.  Cook pasta according to package directions to al dente.

Peel and devein shrimp, rinse throroughly and pat dry.  Lay shrimp in a single layer on a baking sheet drizzled with 1 T. olive oil.  Sprinkle shrimp with 1/2 tsp. basil and juice of one lemon.
Bake shrimp for 8 to 10 minutes, until shrimp are no longer transparent and they start to curl up.

In a nonstick pan, add 3 T. butter and melt over medium low heat.  Add chopped peppers and sautee over low heat.  Once peppers are tender crisp, add the zest one lemon and crushed garlic to the pan of butter.  Season with salt and pepper, add in remaining basil.

Once pasta is done, add pasta and 1/4 C. of starchy cooking liquid to the pan with the peppers, cook on low for 2-3 minutes, add in additional tablespoon of butter and a drizzle of olive oil.  Toss in shrimp and serve with an additional squeeze of lemon over the top.

Yields: 3 servings
Cost: $4.15
Cost per serving: $1.39

Another style of presentation?
Omit pasta and chop shrimp finely after roasting for a bold dip that serves well on salty crackers, flat breads, and sliced Italian bread for an appetizer course.

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