SHRIMP, LEMONS AND PASTA ENJOY DAN:

SHRIMP WITH MEYER LEMON AND ANGLE HAIR PASTA by CHEF DAN:

Serves 4

INGREDIENTS:

6 garlic cloves

4 tablespoon olive oil

 1 teaspoon red pepper flakes

Sea salt and freshly cracked black pepper to taste

1 pound shrimp, peeled deveined, with shells reserved

4 cups water

2 stalks lemongrass, in 4-inch lengths, crushed

2 Meyer lemons, zested and juiced, divided

1/2-onion, quartered

1 pound angel hair pasta

2 tablespoon butter

3 tablespoon capers, drained

1/4-cup fresh basil

DIRECTIONS:

1.   In a Ziploc bag add juice of one lemon, 2 tablespoons olive oil, red pepper flakes, garlic, shrimp, salt and pepper to taste.

2.   Place in refrigerate for 1/2-hour to 1 hour.

3.   In stock- pot filled with 4 cups of salted water, add shrimp shells, lemongrass, onion, and the zest.

4.    Bring to a boil.

5.   Cover, reduce heat and simmer for 20 minutes,

6.   Strain into a bowl and discard shells, lemongrass, onion and zest.

7.   In a stock-pot add salted water and bring to a boil.

8.   Add angel hair pasta and cook according to package directions.

9.   Drain and reserve 1/2-cup liquid.

10.                Heat a skillet with 2 tablespoon olive oil over high-heat.

11.                Remove shrimp from marinate, reserving the marinate.

12.                Add shrimp and sauté until they turn pink.

13.                Remove shrimp to a plate.

14.                 Add reserved marinate to the skillet, 1 cup shrimp stock and pasta water, cook until sauce reduces in half.

15.                Add remaining lemon juice, butter, capers and the basil.

16.                Add in the shrimp and pasta and stir to combine with the sauce.

17.                Season with salt and pepper.

ENJOY DAN:                         BON-APPETITE!!