Saturday, March 03, 2012

Fresh Pasta with Shrimp and Lemon Oil

We are back in Georgia for March and the shrimp here are wonderful. This recipe is adapted from Williams-Sonoma. Start by simmering together 1/4C olive oil and the zest from one lemon. Set the oil aside. Toast 1/2C bread crumbs in 1T olive oil until they are golden brown. Set them aside. Bring the water to a boil for cooking your favorite pasta. After the pasta is drained moisten it with some of the cooking water and a little olive oil. Cook the shrimp, along with 1 clove of minced garlic, in the lemon oil until they are pink. Add 2T capers and mix the drained pasta, the shrimp and bread crumbs together to serve. Top with fresh chopped parsley.

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