Pasta al Limone w/shrimp and capers

Ingredients

  • 140g spaghetti
  • 1/2 lemon juice
  • 4 tsp grated Parmigiano Reggiano
  • 1/2 lb shrimp
  • 3 tbsp capers
  • Ground pepper

Method

  1. Place capers on baking tray and bake in 300F oven until crisp
  2. Cook shrimp, either in frying pan or on barbecue
  3. Bring pot of water to boil, then add pasta and cook until about two minutes before done
  4. Use tongs or pasta utensil to remove pasta; then reserve pasta water
  5. Move pasta back to pot, add a little water and wait a couple minutes for water to not be at boiling temperature
  6. Add shrimp, baked capers, grated cheese and lemon juice to pasta.  Add more pasta water as needed
  7. Serve with ground pepper to taste

Notes

  • The less water used to cook the pasta, the more starchier and creamier the sauce
  • Authentic pasta al limone does not include shrimp or capers, but adding the shrimp makes it a one-course meal
  • We had with a Pinot Grigio which went excellent
  • Alternatively you can fry the capers in vegetable oil.  They come out crispier

Comments

Post a Comment

Popular posts from this blog

Round loaf / Country bread - large

Image
In microwaveable bowl, combine 1/2 cup oats with 1 cup water. Microwave 1 minute. Stir, then microwave 30 sec more. Cover bowl with small plate, let stand to cool. Alternatively, if you are having oatmeal for breakfast the day you are going to make the bread, make an extra 1/2 cup and save. Third option is to just stir the oats and water in step 4. Mix in large lidded bowl: 3 cups all-purpose flour 2 cups whole wheat flour 1 Tbsp yeast 1.5 tsp salt Fill 1 cup glass measuring cup with cold tap water. Add as much as needed to bring oatmeal temp down to 32 - 36 degrees C. Microwave any remaining water to same tepid temperature. Add watered oatmeal and any remaining water to flour mixture. Stir to produce a fairly stiff dough, then knead a little bit to bring bread together. Cover bowl and set aside overnight or for 8 hours. If leaving for more than 24 hours, put in fridge. If cooking on the BBQ, measure a piece of parchment paper to fit using fire bricks or pizza stone. 1 hour before you
Read more

Nalini's Granola

Image
  Makes 2 large jars 1. Wash and dry 1 large orange so that skin/zest has time to dry out. This can be done well in advance.  2. Measure into large measuring bowl: 3 cups rolled oats 1 cup whole wheat flour 1/4 - 1/3 cup wheat germ 1/3 - 1/2 cup brown sugar 2 tsp ground cinnamon 1 tsp ground ginger 1 cup raw chopped nuts (almonds, walnuts, pecans, etc.) 1 cup raw seeds (sunflower seeds, pumpkin seeds, etc.;  use no more than 1/4 cup "smaller" seeds: chia, sesame, flax, hemp, etc.) 3. Combine above ingredients, zest orange into and stir to ensure even distribution. 4. Measure into 1 cup measuring cup, ensure 1 cup total liquid: Juice from zested orange 2 tsp vanilla 6 Tbsp vegetable oil 6 Tbsp maple  5. Preheat oven to 300 F. line 2 baking sheets with non-stick baking sheets or parchment paper. 6. Pour wet ingredients over dry ingredients and mix thoroughly. Spread mixture on prepared baking sheets and bake for 17 minutes. Carefully toss granola, then bake for another 17 minut
Read more

Oysters Rockefeller

  INGREDIENTS Oysters, shucked, about 4-6 per person 1 cup spinach, loosely chopped into about 1 inch square pieces 1 small onion, finely chopped 1 tbsp butter Grated Parmigiano Reggiano METHOD Preheat oven to 400F Shuck the oysters, leaving in the half shell.  Use the other half of the shell to balance the oysters in a baking sheet, careful not to lose too much of the liquid Separately, fry the onions in butter until softened but not brown.  Add in the spinach and cook briefly until wilted Add a little spinach / onion mixture to each oyster and top with the cheese Place in oven until cheese is starting to brown NOTES The oysters will be hot right out of the oven!
Read more