It's Lent and that means on Friday, some of us can't eat meat. So we headed into the kitchen to find a seafood recipe that you can make right at home.
Chef Dave Alter with Sweet and Savoury in Wausau made Shrimp Pasta with Lemon and Caper Sauce. You can learn to make it by watching the video above.
So here's the recipe:
2 TBL Lemon Juice
2 TBL Capers with some juice
3 TBL Butter
3 TBL Good Olive Oil
½ Cup Dry White Wine
10-12 Large Shrimp
2 Servings of your favorite Pasta
Variations: Add a touch of crushed red pepper
Add julienned roasted red peppers (for color)
Gluten Free Option……………Rice Noodles
Add lemon juice, butter, white wine and capers to a sauce pan. Over medium high heat allow the mixture to reduce slightly. Add olive oil and cooked pasta to the pan. Allow mixture to come back up to temperature. Then place the shrimp on top of the pasta mixture and cook for 3 minutes or until the shrimp start to turn pink on one side. Turn shrimp over and allow to finish cooking. DO NOT OVERCOOK THE SHRIMP. Place on serving plates, sprinkle with cheese and serve.
Recipe courtesy of Sweet & Savoury
