This episode of 360 in the Kitchen features garlic shrimp! What makes this recipe great you might ask? It is very adaptable – it can be used to top a salad, tacos, pasta, or just enjoy it á la carte by itself!
Read on below for the recipe
Ingredients:
- 1-2 tbsp Olive oil
- Sea salt to taste
- Black pepper to taste
- 1 lb Shrimp, peeled and deveined, dried
- 6 cloves of minced garlic
- 1 tsp Red pepper (chili) flakes or to taste
- 1 tsp Italian herbs
- 1 tbsp Caper brine
- 3 tbsp of Lemon juice
- 4 tbsp butter
- 1 tsp of water
- 2 tbsp of parmesan cheese
- (Optional): your choice of pasta noodle
- 1 tsp fresh Italian parsley
Directions
Cook the shrimp:
- Preheat stovetop skillet to about medium to medium high heat.
- Coat pan with olive oil
- Carefully place shrimp into the skillet (safety first! The olive oil will be very hot). Leave shrimp to cook for about a minute without stirring
- *Chef’s tip: Ensure that the shrimp is in one layer in the pan so that it cooks evenly.
- Sprinkle sea salt over the shrimp.
- After another minute, stir the shrimp (it should be turning an opake pink color).
- Add all of the lemon juice, add the garlic, add the red pepper flakes and the Italian seasoning. Stir in the pan to combine.
- Add one tablespoon of caper brine.
- Add one tablespoon of butter, let it melt down.
- Use a slotted spoon to move shrimp into a bowl for use later.
- *Chef’s tip: The slotted spoon will keep the sauce in the pan!
Make the sauce:
- To the sauce left in the pan, add three tablespoons of butter.
- Add one teaspoon of water.
- Stir to combine and reduce the heat to medium (between four and six on most ovens).
- If using pasta, add the pre-boiled pasta to the pan and stir to coat the pasta in the sauce.
- Add Italian parsley.
- Sprinkle two tablespoons of parmesan cheese. Stir to combine.
- *Chef’s tip: Cook until the parsley leaves begin to wilt.
- Take the shrimp and combine in the pan with the pasta.
Serve and enjoy!