It's Secret Recipe Club reveal day again! And we haven't posted anything since April 9th! Sorry about the unannounced hiatus, by the way. We have lots to catch up on, but first, you really need to check out the blog assigned to us this month for SRC - White Lights on Wednesday - where author Julie shares DIY projects, giveaways, cooking challenges, and PLENTY of fantastic recipes.
One of Julie's most recent recipes was for a "Mocha Cupcake Milkshake," and we can't tell you how tempting that was. Let's just say it's been bookmarked, and seeing as we are entering the chaos of the beginning of the end of the school year, we'll probably be making two of 'em quite soon. Several others sounded scrumptious as well, such as Tequila Infused Queso Fundido (hmmm...Cinco de Mayo is just around the corner), Thai Pizza with Peanut Butter Sauce (so creative!), and Butter Cream Chicken (decadently delish).
Still, we were in the mood for shrimp and Julie's Italian Lemon Shrimp sounded easy and refreshing - perfect for a pretty spring evening. And even though our last post was about a shrimp dish, again, that was way back on April 9th so we thought it would be okay.
We made the Italian Lemon Shrimp almost exactly according to the recipe, using Key West Pink Shrimp that our favorite market carries (frozen, unfortunately). These Gulf shrimp have a salty-sweet taste and firm texture that went really well with Julie's spicy buttery lemon sauce. A great match indeed! We served ours over angel hair and ate it all up.
Italian Lemon Shrimp
minimally adapted from this recipe by Julie of White Lights on Wednesday
Ingredients:
1 stick unsalted butter, melted
1 lemon
1 1/2 teaspoons Italian seasoning
1/2 teaspoon oregano
1/4 teaspoon crushed red chile flake
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound raw shrimp, peeled, deveined, and tails removed
1/2 pound angel hair pasta
Freshly grated Parmesan cheese to taste
Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Cut lemon in half and then into thin slices. In a medium bowl, combine Italian seasoning, oregano, chile flake, salt, and pepper. Add shrimp and toss to combine. Pour shrimp onto prepared baking sheet. Top with lemon slices and melted butter - evenly distributing both. Bake shrimp for 10 to 12 minutes, until pink and cooked through. While shrimp bakes, cook pasta according to package directions. Reserve 1/4 cup pasta water. Remove lemon slices from shrimp. Pour shrimp and butter onto drained pasta. Add reserved pasta water and Parmesan cheese to taste. Toss to combine. Top with more Parmesan cheese if desired.
