These little tiny shrimp pack a lot of flavor. They're cooked in garlic and a flavorful oil, and seasoned with cayenne for some kick. Lemon juice, which can come from a fresh lemon or from the bottle, adds some zing to the whole thing. As far as I can tell, which pasta you serve this on doesn't matter a whole lot, but I prefer the long, skinny kinds, such as spaghetti or linguine.
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The Vintage TableCome see what's on my table. Some of the recipes are my own, other are from blogs, websites, magazines and cookbooks. Feel free to try any of them. Please comment to let me know how you liked a recipe, or make a suggestion for next time. Categories
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