Lemon Spaghetti for dinner last night was an easy, fresh dinner using ingredients that I found in the frig and pantry. I always try to avoid a trip to the grocery store and pickings are beginning to get slim…I think salad is in order for tonight. With half a pepper, some frozen shrimp, and two lemons…..I made a pretty tasty dinner.
I learned a valuable lesson during my whirl through the prep…when you accidently dump the Parmesan cheese and the grated lemon rind into your (almost, but not quite empty) coffee mug that looks remarkably similar to your porcelain measuring cup….the coffee washes out through a strainer and leaves no aftertaste….really good to know.
Just for you, I ran outside (in 15 degrees) to snap photos because the inside photos always look yellowed…Hubby didn’t complain that his dinner was cool so I guess I was fast enough.
- Rind from 2 lemons, grated
- Juice from 2 lemons
- ½ bell pepper, sliced - I used an orange pepper
- 1½ Tablespoons capers
- ⅔ C grated Parmesan cheese
- ¾ lb large shrimp - I used pre-cooked
- ⅓ C extra virgin olive oil
- ⅓ C lemon olive oil
- a few fresh basil or Italian parsley leaves, chopped
- salt and pepper to taste
- spaghetti - I use Quinoa pasta
- Cook the pasta according to package directions until al dente
- while the pasts is cooking, saute the pepper for 2 minutes.
- Add the shrimp and capers and continue sauteing until warm, set aside.
- Combine the oil, cheese, lemon rind, and lemon juice.
- Drain the pasta.
- Toss with the lemon sauce and shrimp mixture.
- Salt and Pepper to taste.
- Garnish with the basil or parsley.
- Garnish with the basil or parsley.
- Easy, peasy - a fast light dinner in no time.
Thanks for visiting!