Lemon Garlic Shrimp pasta

To make this you will need:
Pasta – I used spaghetti, but use almost any pasta you like (85g is a good portion size)
Shrimp – I had a dozen 30/40 shrimp, but again, this will work with any size you have
Lemon – you will need the zest and juice of 1/2 a lemon for each portion, but you can reduce this ratio if you are making a larger amount
Garlic – 1-2 cloves should be more then enough unless you are like me, then use 4-5
Olive oil – this is the basis for the sauce. About 1-2 tablespoons per portion should be good. If you don’t have olive oil, use butter, or a combination of butter and vegetable oil
Thyme – I used 3 springs, but a pinch of dry will work as well.

1. Get your water boiling for the pasta, and don’t forget to salt it. This is essential for good pasta.
2. Once your pasta is in the water, start chopping your garlic. Don’t chop too fine as it will burn much easier.
3. Make sure your shrimp are ready to go. Peel any shells that might be on them.
4. Heat pan on medium heat. Add olive oil and sauté shrimp.
5. Add the garlic once the shrimp are nearly cooked. Take care not to overcook the shrimp or burn the garlic.
6. Add zest of lemon and thyme and allow to cook for 1-2 minutes. Deglaze pan with lemon juice and scrape any bits that have stuck to the bottom of the pan.
7. Add cooked pasta and mix well.
8. Serve. Top with a bit of parmesan cheese. Enjoy.

This week on big red’s cooking we make a lemon garlic shrimp pasta Hi and welcome back to big red’s cooking as always i’m big red so this week i’m doing a dish that i’ve been asked to do a lot uh this is one of my favorites this is a really simple go-to quick simple dish i do all the time when i’m in a pinch

I’m going to be doing a lemon garlic shrimp pasta and what takes the longest for this one is waiting for the water to come to a boil so this one was actually requested specifically by a friend of mine sam she’s asked me a bunch of times to do this one

Like i said i do this all the time i’ve posted pictures of this one to my social media in the past and i’m not only by her been asked by other people to do a quick demonstration on this so you know what i’m not going to talk any longer

Let’s go ahead and jump on over to the workbench and we’ll pick up over there so as i was saying you know this is a really simple meal to put together i’m not even going to do any of my chopping my prep work until i actually get my spaghetti in the water

You know the longest part about this meal is actually waiting for the water to come to a boil for the spaghetti itself so i have gathered together my stuff i’ve got my spaghetti here i’ve got my lemon and i’ve got my garlic i get a little bit of

Thyme and of course shrimp now my olive oil is right down there handy right next to my stove now one of everyone’s biggest complaints is oh how do i cook the right amount of pasta well i’ve sort of figured out exactly how much i like to eat

And i’ve found 85 grams to be a really good portion leaves me full without being over full so i actually weigh off my past and there you go now i know i’ll have the exact right amount of pasta that i want so let’s put that to the side

My water is just coming to a boil here now so i’m going to go ahead and drop my pasta down in and i always find it’s a really good idea to get the pasta stir almost right away yeah you see a lot of people putting

Oil on top of their you know in the water there’s no need for that whatsoever the oil is just going to come right off the pasta as you put in oil floats right the key to making sure your paths are not sticking together is that you have lots of water and give

It a couple of good stirs you know cooking pasta really isn’t that difficult thing of a thing to do the biggest mistake like i say that most people make i find is not having enough water it’s better to have too much water than not enough

All right so i’m gonna go ahead and get my garlic ready here now and again this is a really quick cooking dish so there’s no need to go getting you know things turned on too early i like a lot of garlic as you can see i’ve got a lot of garlic here

Now if you don’t like you know as much garlic as i do that’s okay use a little less but this is that’s how much i’m going to use just for this one meal i’ve got my pasta weight off so i know i’m not going to have any leftovers

There we go so there’s our garlic already let’s get our pan heated up i’m gonna give my pasta a little stir again again never bad idea give it a few stirs so i’ve got some shrimp these are already peeled and deveined when i purchased them i just happened to

Be able it was on sale so i don’t have to worry about prepping these at all and pan a second to heat up here yeah so you can see these have already been peeled and deveined yeah but you know use the shrimp that you have andy these

I think are 30 40 count and if you’ve ever seen that number on a label on a bag of shrimp say for example it says 30 40 or 16 20. just for your reference and ca you know i’m sure many of you know this already but for those who don’t what that refers

To is the number per pound so basically the bigger the number the smaller the shrimp right so on a 30 40 we need 30 to 40 per pound whereas like on a 1620 then that you know it’s 16 to 20 per pound so we’re talking something that’s gonna be almost twice the size

Again i’ve got a fair number of shrimp here i actually got a dozen shrimp for myself use what works for you you’ll notice i don’t have my heat very high we don’t want our shrimp over cooking shrimp don’t take very long to cook at all i definitely don’t want these things [Laughter] burning

Go ahead and throw my garlic in here now scrapped all my compost [Laughter] go ahead and add a little more olive oil at this point this olive oil is going to make our sauce for us now if you don’t have olive oil that’s okay yeah feel free to use a little bit

Of butter or a little bit of vegetable oil yeah just something that’s going to taste good to you i quite often do this with butter but today i was feeling a little bit olive oil i got my lemon there and that’s already been washed a little bit at the time

And again i want to keep my heat low because i don’t want my garlic to burn garlic has a tendency to burn really quickly and if you ever tasted burned garlic and i have sadly it is one of the worst tastes in the world so what i’m actually going to do now

I don’t like wasting a whole lemon i’m actually gonna use some of the zest and i think the zest adds a lot of brightness and a lot of flavor if you don’t have a fancy rasp like i do this regular old grater will work as well

I can smell the heat starting to pick up so this is the perfect time for me now squeeze a little lemon juice down in here what this is going to do i’m going to deglaze our pan it’s going to loosen up all the anything that’s stuck to it i’m going to

Cool it down at the same time use my raspberry put my tips fresh thyme now i don’t even bother taking this right off the stock it can be a lot of work you know i’m just going to throw that right in there that’s going to allow that flavor to come through

And then i can just pull the stems right on out now it’s afterwards a little dry so a little more olive oil in there give our pasta taste best way to tell fast is done simply take a bite of it so close i’m actually going to turn the heat

Right back up on this now for a minute Of course the two doggos as soon as they heard a bit of plastic rattling had to come over to investigate all right i know this password’s gonna be done so [Laughter] so [Laughter] i’ll take those out so Of course we’re having pasta we’re gonna have some cheese on top now i do like to have a little green on top of my past i think it just makes it look nicer and when our food looks better it tastes better this is some parsley i dehydrated myself a while back

And parsley gives a nice bright flavor as well so and there we go that’s it so why don’t we jump on over to our counter give this little taste so doesn’t that look fantastic so you know let’s go ahead and give this a little taste

Should we get one of our shrimps in here so good and taste that time coming through even though it was in the pan just few months of course lots of garlic i used lots of garlic that lemon is so nice and bright and forward that little bit of parsley on top

Really made all the difference and what can you say shrimp perfect so you can see really really simple you know just like i said and the longest part of this is waiting for that water to come to a boil so you know what go ahead give this one

A shot don’t worry about measuring stuff you know use what looks good to you you know so expand your horizons a little bit give this one a little shot and if there’s anything you’d love to see me cook do like sam did you know send me a message and say hey

Can you go ahead and make this i’d love to make this i’d love to make that so you know i’ve got a few other ones lined up coming up soon if you haven’t done so hit that subscribe button that you’re going to see in a few minutes trying to build up that subscription

Base please share this video around with your friends and on your social media and things like that keep coming back keep eating good food and we’ll see you again soon bye for now you