by Nicole Franzen
View
my 84 recipes »
Photo by Nicole Franzen
Nicole Franzen's Notes:
1/2 box of capellini Ask a question about this ingredient
1/4 pound of shrimp (3 shrimp per person) Ask a question about this ingredient
fresh tarragon Ask a question about this ingredient
fresh lemon thyme Ask a question about this ingredient
1 lemon Ask a question about this ingredient
2 cloves of garlic Ask a question about this ingredient
chili flake Ask a question about this ingredient
olive oil Ask a question about this ingredient
Fill a pot with water and bring to a boil. Rinse and clean your shrimp. Pat dry and set aside. In a large pan heat a good amount of olive oil, enough to coat the bottom of the pan and turn on medium heat. Thinly slice 2 cloves of garlic. Place garlic in the olive oil. You dont want the garlic to burn, you want it to cook slowly and infuse the oil. Add a pinch of chili flake. Place your shrimp in the oil and season with salt and pepper. Cook for 2-3 minutes per side, till they are bright pink and tender. Capellini only takes 3 minutes to cook, so wait till you are ready with the rest of your meal before you cook it. When the capellini is finished drain and toss the pasta with the shrimp, garlic and chili flakes. Put the zest and juice of one lemon. Tear pieces of fresh tarragon and lemon thyme, toss in with the pasta. Taste and season with more salt if needed. So easy, bright and fresh with hardly any cook time.
Ask a question about this stepThis sounds delicious! Quick weeknight dinner - on the list it goes!!
We had this almost every week when I was growing up--with lots of parmesan cheese and butter!