PASTA WITH PISTACHIOS, LEMON-THYME VINAIGRETTE
By CHEF DAN:
Serves 4
INGREDIENTS:
1-1/2 pounds uncooked Tiger Bay shrimp, peeled, deveined
14 oz fusilli pasta
1/2-cup pistachios, shelled and chopped
4 tablespoons lemon juice
2 tablespoons thyme leaves
2 tablespoons white wine vinegar
4 cloves garlic, crushed
1 tablespoon minced shallots
4 tablespoons olive oil
1/4 teaspoon red pepper flakes
1/3 cup parmesan cheese
DIRECTIONS:
1. In a stock pot of boiling salted water, cook spaghetti until al dente.
2. Add shrimp to pot, and stir.
3. Immediately drain spaghetti and shrimp, and set aside in a large bowl.
4. In same pot, heat 1 tablespoon oil over medium-heat.
5. Add garlic, shallots and red pepper flakes.
6. Cook stirring, until garlic, and shallots are golden brown, 1-2 minutes.
7. In a bowl add lemon juice, thyme leaves, and vinegar, stirring well with a whisk.
8. Gradually adding 3 tablespoons of olive oil, stirring constantly with a whisk.
9. Add salt and pepper to taste.
10. Drizzle over pasta-shrimp mixture, and garlic mixture.
11. Toss gently to coat.
12. Top each serving with parmesan cheese.
ENJOY DAN:
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