Recipe(tried): Roasted Shrimp with Rosemary and Thyme, and Asparagus Lemon Pasta
MenusThis roasted shrimp couldn't be easier, and it's delicious! I served it with Asparagus Lemon Pasta, and a green salad. Rice would be another great side to serve with the shrimp. Since I only had a pound of shrimp, and since I made it just for DH and myself, I cut the shrimp recipe by one third. I halved the Lemon Asparagus Pasta recipe. We still have enough leftovers for another meal. Yum:-)!
ROASTED SHRIMP WITH ROSEMARY AND THYME
Fine Cooking
Serves 4
"This hands-off dish delivers amazing flavor for very little effort; Roasted in an herb-infused oil, the shrimp turn golden-pink, tender and fragrant in just 10 minutes. If you like, substitute different herb combinations for the rosemary and thyme-try tarragon and chives or lemon verbena and parsley."
6 Tbsp. extra-virgin olive oil
6 fresh thyme sprigs
3 large fresh rosemary sprigs, halved
Freshly ground black pepper
1 1/2 lb. extra-large shrimp (26 to 30 per lb.), preferably wild, peeled and deveined
1 1/2 Tbsp. white wine vinegar
Kosher salt
Position a rack in the center of the oven and heat the oven to 400 degrees F.
Pour the oil into a 9x13-inch baking dish. Add the thyme, rosemary, and 1 tsp. pepper and bake until the oil mixture is fragrant, about 12 minutes.
Add the shrimp to the dish and toss with tongs until coated. Bake the shrimp until pink and firm, 8 to 10 minutes.
Add the vinegar and 1/2 tsp. salt, toss well, and let rest at room temperature until the oil cools slightly, about 5 minutes. Discard the herbs (if you choose) and serve.
ASPARAGUS LEMON PASTA
Gourmet / April 1995
Serves 4 as an entree
1 1/2 pounds asparagus, trimmed and cut diagonally into 1/2-inch-thick slices
1 pound bow-tie pasta
3 tablespoons unsalted butter
3/4 cup heavy (whipping) cream
2 tablespoons freshly grated lemon zest (from about 3 lemons)
1/4 cup fresh lemon juice
3/4 teaspoon salt
1/3 cup finely chopped fresh parsley leaves
Accompaniment: freshly grated Parmesan cheese
In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well.
In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.
Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander. (I was actually sorry that I added the pasta water. I liked the flavor better without it.)
Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add parsley and salt and pepper to taste and toss well.
Sprinkle pasta with a little Parmesan and serve more Parmesan on the side.
ROASTED SHRIMP WITH ROSEMARY AND THYME
Fine Cooking
Serves 4
"This hands-off dish delivers amazing flavor for very little effort; Roasted in an herb-infused oil, the shrimp turn golden-pink, tender and fragrant in just 10 minutes. If you like, substitute different herb combinations for the rosemary and thyme-try tarragon and chives or lemon verbena and parsley."
6 Tbsp. extra-virgin olive oil
6 fresh thyme sprigs
3 large fresh rosemary sprigs, halved
Freshly ground black pepper
1 1/2 lb. extra-large shrimp (26 to 30 per lb.), preferably wild, peeled and deveined
1 1/2 Tbsp. white wine vinegar
Kosher salt
Position a rack in the center of the oven and heat the oven to 400 degrees F.
Pour the oil into a 9x13-inch baking dish. Add the thyme, rosemary, and 1 tsp. pepper and bake until the oil mixture is fragrant, about 12 minutes.
Add the shrimp to the dish and toss with tongs until coated. Bake the shrimp until pink and firm, 8 to 10 minutes.
Add the vinegar and 1/2 tsp. salt, toss well, and let rest at room temperature until the oil cools slightly, about 5 minutes. Discard the herbs (if you choose) and serve.
ASPARAGUS LEMON PASTA
Gourmet / April 1995
Serves 4 as an entree
1 1/2 pounds asparagus, trimmed and cut diagonally into 1/2-inch-thick slices
1 pound bow-tie pasta
3 tablespoons unsalted butter
3/4 cup heavy (whipping) cream
2 tablespoons freshly grated lemon zest (from about 3 lemons)
1/4 cup fresh lemon juice
3/4 teaspoon salt
1/3 cup finely chopped fresh parsley leaves
Accompaniment: freshly grated Parmesan cheese
In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes. Transfer asparagus to a colander and rinse under cold water to stop cooking. Drain asparagus well.
In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.
Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander. (I was actually sorry that I added the pasta water. I liked the flavor better without it.)
Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through. Add parsley and salt and pepper to taste and toss well.
Sprinkle pasta with a little Parmesan and serve more Parmesan on the side.
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