Lemon Garlic Shrimp Pasta

Preparation

1. Bring a large pot of salted water to a boil. Add pasta to boiling water and cook according to package directions until al dente cooking or.

2. While the pasta is cooking, heat 2 tablespoons oil in a large skillet over medium heat. Add the shrimp in a single layer. Season with salt and pepper. After 2 minutes, turn the shrimp, add the tablespoon oil, garlic and red pepper flakes remain. Stirring constantly, for 1-2 minutes. Add the lemon zest and white shrimp wine. Stir the wine slightly reduced. Add the lemon juice.

3. Pour 1/3 cup of the cooking water in a large bowl. The Drain the pasta and the bowl. Pour shrimp with sauce over pasta. Add the pine nuts and Parmesan and stir well to mix and coat. Serve with a drizzle of olive oil and red pepper flakes on each additional serving, if desired.

Notes recipes and tips

• To toast pine nuts, spread in a small saucepan and cook for 3-5 minutes, shaking the pan frequently, until golden brown.
• The cooking time on the package of pasta is only a guideline. Start testing the cooked pasta according to 4 minutes to cook fresh pasta and after about 30 seconds. Drag a piece and bite, should sensitive, but fixed (al dente). Pasta is cooked soft and mushy.
• When the pasta is done, drain in a colander carefully. Do not rinse unless specified in the recipe. (The noodles are just as typically flushed for use in a salad).
• Dry noodles are stored in an airtight container in a cool, dark place, and there is almost unlimited. However, to use dry wheat pasta at one month. Fresh pasta should be wrapped and cold for up to five days, or double wrapped and frozen for up to four months. Frozen dough does not need to be thawed before cooking.