Shrimp and Lemon Pasta
By sjweagle
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Ingredients
- 1 (1-pound) box angel hair pasta
- 1 pound large fresh shrimp, peeled and deveined
- 3 Tablespoons olive oil, divided
- 1 Tablespoon Italian seasoning
- 1 Tablespoon seasoned salt
- 1/2 cup white wine
- 1 Tablespoon minced garlic
- 1 Tablespoon lemon zest
- 2 Tablespoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 to 1/2 cup cold butter, cut into pieces
- 1 red bell pepper, chopped
- 1 bunch green onions, chopped
- 1 Tablespoon pesto
- Garnish: fresh basil chopped
Details
Preparation
Step 1
Cook pasta, according to package directions; set aside and keep warm.
In a large bowl, combine shrimp, 2 Tablespoon olive oil, Italian seasoning, seasoned salt and pesto, tossing to coat.
In a large nonstick skillet, heat remaining 1 Tablespoon olive oil over medium-high heat. Cook shrimp for 1-2 minutes per side, set aside.
To skillet, add wine, garlic, lemon zest, lemon juice, salt and pepper, cook for 2 minutes. Gradually whisk in butter until melted. Add bell pepper and green onions, cook for 2 minutes. Add shrimp, cook for 1 minute. Serve over pasta, garnish with basil.
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