Lemon Shrimp
Alyson Stringer (originally from Annabelle Fairchild Stringer)
Yield: 4 servings
This is another of my favorites from my paternal grandmother, whom we call “Middie.” It’s a refreshingly light pasta — perfect for summer! (Sept 2002)
A really quick easy recipe and so delicious. I got this from Bill's mother, who got it out of a magazine. She gave me strict instructions NOT to share it with anyone in the Stringer family, but said nothing of my own, so here it is! —Cheri Clotiaux Stringer (Sept 2002)
1/3 cup butter
2 green onions, chopped
4 large cloves of garlic, minced
1 Tbsp lemon rind
1/2 cup fresh-squeezed lemon juice
1/2 tsp salt
1 3/4 lb fresh, peeled shrimp
1/2 cup fresh parsley, chopped
1/2 tsp hot sauce
12 oz angel hair pasta, cooked
Melt butter and add onions, garlic, lemon rind and lemon juice. Sauté for 2-3 minutes.
Reduce heat and add shrimp and salt and cook and stir until shrimp are done (3-5 minutes).
Stir in parsley and hot sauce and toss immediately with the cooked angel hair pasta.
Yield: 4 servings
This is another of my favorites from my paternal grandmother, whom we call “Middie.” It’s a refreshingly light pasta — perfect for summer! (Sept 2002)
A really quick easy recipe and so delicious. I got this from Bill's mother, who got it out of a magazine. She gave me strict instructions NOT to share it with anyone in the Stringer family, but said nothing of my own, so here it is! —Cheri Clotiaux Stringer (Sept 2002)
1/3 cup butter
2 green onions, chopped
4 large cloves of garlic, minced
1 Tbsp lemon rind
1/2 cup fresh-squeezed lemon juice
1/2 tsp salt
1 3/4 lb fresh, peeled shrimp
1/2 cup fresh parsley, chopped
1/2 tsp hot sauce
12 oz angel hair pasta, cooked
Melt butter and add onions, garlic, lemon rind and lemon juice. Sauté for 2-3 minutes.
Reduce heat and add shrimp and salt and cook and stir until shrimp are done (3-5 minutes).
Stir in parsley and hot sauce and toss immediately with the cooked angel hair pasta.