I like all issues lemon, so I knew that I’d be making this lemon garlic shrimp pasta recipe the second I noticed it.
I need to say, that regardless of the entire lemon zest, (I used 2 teaspoons), and the 1/2 cup of lemon juice listed within the recipe, though scrumptious, the pasta was nonetheless not “lemony” sufficient for our style. I ended up utilizing the zest of one other lemon, in addition to its juice, to carry it as much as one thing that knocked our proverbial socks off. Our ft, at that time, have been certainly naked.
After boiling for 8 minutes, my pasta was al dente. Because it was going to proceed to cook dinner a bit within the in pan with the shrimp, lemon zest, and juice, I did switch it at the moment to the opposite skillet. I’m glad that I did, as a result of the pasta within the remaining dish was simply what it must be, tender, however nonetheless having that al dente chunk.
I added about 3 tablespoons of pasta water to the sauce, although I questioned if that might be mandatory.
The place the pasta water did turn out to be useful, was the following day whereas heating up leftovers. I realized a very long time in the past to avoid wasting pasta water each time I make pasta. I simply dip a glass Pyrex measuring cup into the pasta pot, capturing boiling water, earlier than taking the pasta out, or draining it. I pour that right into a glass jar, and put it aside so long as I’ve the leftovers that we could also be consuming, and I take advantage of it as wanted.
