Twice Cooked Shrimp in Pasta

IMG_9207  I found this recipe for twice cooked shrimp in the recent edition of Cooking Light and thought it would be yummy tossed with some pasta.  But they’d be great alone or in a salad!


35 to 40 shrimp – remove tails

2 to 3 green onions – chopped

olive oil – to coat pan with some leftover

2 to 3 garlic cloves – chopped but not too fine

about 3 tbs chopped fresh parsley

3 tbs butter

gluten-free pasta – cooked according to package

salt and pepper – as desired

2 tbs lemon juice OR lemon infused olive oil


In a large skillet, heat about 1 to 2 tbs olive oil.  Add shrimp. On low heat, cook shrimp in a single layer for about 8 minutes.  Increase heat to medium. Cook another 2 minutes then flip, and cook another 2 minutes.

Add 2 tbs lemon juice OR lemon infused olive oil (which is what I used but is not always easy to find).  Toss shrimp to coat.  Cook 30 seconds then add green onions and garlic.  Toss for another 30 seconds, or until garlic is fragrant.  Garlic should not be browned.  Then add 2 tbs of butter and allow to melt.  Toss some more and add the last tbs of butter and salt and pepper, as desired. I personally only used pepper, but if you like salt, add a bit.

Add pasta and parsley, and toss to coat then serve!  Try a glass of Nero D’Avola with this one!


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