Monday, May 30, 2016

One Pan Lemon Garlic Pasta

One Pan Lemon Garlic Pasta

1 pound (16 oz. box) Linguine, uncooked
¼ cup butter, divided
1 tablespoon minced garlic or 4 cloves, finely chopped
Juice and zest from 1 lemon
Salt & Pepper
2 Tablespoons chopped fresh herbs like parsley or basil
1 cup freshly shredded Parmesan cheese
4 cups water

Heat 2 tablespoons of butter over medium heat and cook garlic for 30 seconds to a minute, just until fragrant
Add water, linguine, remaining butter, lemon juice and zest and salt and pepper to the skillet.
Bring to a boil over medium-high heat and reduce to medium.
Continue to cook pasta until nearly all water is evaporated, stirring often to keep pasta from sticking, about 8-9 minutes. (If pasta needs more cooking time, add a little more hot water).
Remove from heat and stir in about ¾ cup cup shredded Parmesan Cheese and fresh herbs.
Divide into bowls and garnish with remaining Parmesan, freshly cracked black pepper and a quick squeeze of lemon juice (option).

I know I'll be doing this with grilled shrimp/prawns.