Tonight for dinner I made Lemony Shrimp with Snow Peas and Pasta. I started with frozen shrimp because I am always more than happy to let someone else be responsible for cleaning them, and we used penne pasta since that is what we had, plus we left out the grape tomatoes because they are Not Food.
First you get the pasta started. Then you sauté the snow peas in just a little bit of oil. Once those are heated, they get put into a bowl on the side, and then you cook the shrimp with some garlic, salt, and pepper. And while the shrimp are cooking you mix up the dressing, which is just lemon juice and zest, a bit of the water the pasta was cooked in, olive oil, and some seasonings. Finally, everything gets combined into one pan (I added just a bit of cornstarch to thicken the sauce a bit) to stir around until the sauce coats everything.
Verdict – two enthusiastic thumbs up from both of us. Everything is bright and flavorful, with just enough lemon flavor to make it pop, without being too tart or acidic. I could see swapping out the snow peas for other veggies, like perhaps some broccoli. This would also work just as well served over a side of rice or orzo instead of stirred into pasta. This is one I’d happy make, and eat, again.
Citrus used: 1 lemon
Total citrus used so far: 9 mandarin orange, 17 tangelos, 14 lemons
Making a thing a day for Thingadailies.