Lemon garlic shrimp pasta w/ onion microgreens
Updated: May 11, 2021
Lemon zest is the perfect flavor to celebrate the long awaited coming of spring. Lemon garlic shrimp pair wonderfully with fresh onion microgreens in this pasta.
Ingredients (Serves 4):
1 lemon (zest and juice)
1 Tablespoons olive oil
Salt & Pepper to taste
2 Tablespoons unsalted butter
12 Ounces large shrimp
6 garlic cloves, thinly sliced
1/4 Teaspoon crushed red pepper flakes (or more, as you desire)
1/2 Cup dry white wine (like sauvignon blanc)
12 Ounces spaghetti
1 Cup onion microgreens (chopped)
Zest the lemon using a grater or Microplane into a small bowl. Leave no yellow patches behind. Squeeze the juice out of whatever remains in the lemon into another small bowl.
Melt the butter in the pan at medium-high heat along with 1 TB olive oil
Pat the shrimp dry with a paper towel and season with salt and pepper, then add them to the pan and cook until the shrimp are bright pink and cooked through (about 3-4 minutes), flipping them once- halfway through. Transfer the shrimp to a paper towel lined plate.
Add the sliced garlic and red pepper flakes to the pot and cook until the garlic is lightly browned (about 1 minute). Pour in the wine and cook, scraping up the browned bits from the bottom of the pan with a wooden spoon.
Add the spaghetti, 4 Cups of water, and a large pinch of salt. Bring the liquid to a boil, then cook, stirring every minute or so until the spaghetti is cooked to al dente and the liquid has reduced and thickened into a sauce (10-12 minutes)
Stir the shrimp, lemon zest, and lemon juice in with the spaghetti. Sprinkle the spaghetti with chopped onion microgreens just before consumption. Season with salt and pepper to taste.