Shrimp, Lemon, and Herb Kamut Spaghetti
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Ingredients (10)
- 1 pound kamut spaghetti
- 3 tablespoons olive oil
- 4 medium garlic cloves, minced
- 1 pound rock shrimp or small shrimp, peeled and deveined
- 1/4 cup dry white wine
- 1/2 teaspoon red pepper flakes
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons finely chopped fresh Italian parsley
- 1 teaspoon lemon zest
- Parmesan cheese, for garnish
Nutritional Information
- Calories606
- Fat13.08g
- Saturated fat2.02g
- Trans fat0.02g
- Carbs87.81g
- Fiber3.92g
- Sugar3.39g
- Protein30.56g
- Cholesterol142.88mg
- Sodium651.57mg
- Nutritional Analysis per serving (4 servings) Powered by
Tip
How to Store Shrimp
Shrimp like to breathe, otherwise they start to get smelly. To avoid foul seafood, you’ll first want to store your shrimp in the coldest part of your fridge. If the shrimp was purchased in a bag, open the bag and place a paper towel over the top. Proceed to transfer the bag to a bowl of ice. The shrimp should be okay to use for up to two days.
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Tip
How to Freeze Shrimp
For maximum shelf life, freeze raw shrimp with their heads removed, but shells still intact. Package the shrimp in freezer bags leaving about a quarter of an inch of space at the top. Frozen shrimp can last from three to six months before needing to be discarded.
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Next: How to Thaw Shrimp
Tip
How to Thaw Shrimp
Like fish, frozen shrimp should either be left in the refrigerator overnight or thawed in a bowl of cold water. Never re-freeze shrimp. Most seafood is usually frozen prior to arriving at the grocery store and you don’t want to freeze it for a second time.
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This recipe may be basic, but it’s loaded with flavor. You could make it more substantial by stirring in a hit of cream at the end. Serve it with a seasonal salad.
What to buy: Kamut pasta is becoming increasingly popular and can be found in the pasta aisle of health food stores and gourmet groceries.
Instructions
- 1Bring a large pot of heavily salted water to a boil. Add pasta and cook according to the package directions. Drain, reserving 1 1/2 cups of the cooking liquid.
- 2Meanwhile, heat 2 tablespoons of the oil in a large frying pan over medium-high heat. When it shimmers, add garlic and shrimp and season with salt and freshly ground black pepper. Cook, stirring rarely, until shrimp are cooked through and slightly browned, about 2 to 3 minutes. Carefully add wine and scrape up any browned bits from the bottom of the pan. When the alcohol smell has cooked off, about 30 seconds, add red pepper flakes and lemon juice and stir to combine.
- 3Add reserved pasta, reserved cooking liquid, remaining 1 tablespoon oil, parsley, and lemon zest to the pan and stir to combine. Season with salt and freshly ground black pepper and serve topped with Parmesan cheese.
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