I totally forgot to take pictures of this one except the one picture for Instagram, so sorry about that. One thing I seriously love about this phone is the amazing pictures it takes. It took twenty minutes to focus a decent picture on my old phone and it was still not very clear. Look at the details in that picture.
Anyway, on to the post.
I’ve had this recipe for a long time and decided to make it this week. I’ve never been good with any recipe that involves making a pan sauce, but I’ve been getting better.
First of all, cook some linguine. Then melt butter and cook peeled shrimp with garlic and red pepper flakes. After that, mix in chicken stock, lemon juice, salt and pepper. After bringing to a simmer, turn off the heat and add pasta, lemon zest and cheese. I put in feta cheese because I had some on hand and it was delightful.
Surprisingly, this went pretty well. The consistency was good and so was the flavor. I juiced two fresh lemons and tried making lemon zest for the first time, but that didn’t go so well. Next time I’ll zest then juice. The feta cheese was a nice flavorful addition as well.
For the full recipe, go here.