Description
Lemon oil has a delicate aroma and flavor that can brighten even a simple dish. Freeze you have left after making this gourmet pasta oil to use on sandwiches and in other dishes. To do this, put the oil to spread out on the table in two layers of cling film, give it the shape of a sausage, twist the wrap and put the butter in the refrigerator until fully cured.
Ingredients
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Butter
180 g
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Parsley
3 sprig
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Lemon peel
1.5 Tbsp
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Lemon juice
1.5 Tbsp
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Garlic
1 tooth
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Butter
6 Tbsp
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Pasta
500 g
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Cream
1 cup
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Onion
1 piece
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Garlic
3 tooth
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Peppers red hot chilli
1 tsp
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Shrimp
750 g
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Cheese
1 cup
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Salt
1 tsp
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Black pepper
1 tsp
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Parsley
1 coup
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Basil
1 coup
Cooking
Products
Make lemon butter: finely chop parsley and garlic, add them to your pre-lined from the fridge soft butter, lemon zest and juice, mix.
Lemon oil saute the onion with finely chopped garlic and red pepper flakes. Put the shrimp and fry on both sides until pink. Prepared shrimp put on a plate. In the same pan pour the cream, bring to a boil. reduce heat and cook until thickened about 5 minutes) Remove from heat.
Boil the pasta al dente in salted water and drain, leaving about ¼ Cup of the water in which pasta was cooked. Return the pasta to the pan with ¼ Cup of water, put on fire, pour the sauce, put half of the grated cheese and shrimp.
Mix thoroughly, add salt and pepper to taste, sprinkle with the remaining cheese, chopped parsley and Basil.
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