This recipe came about after we found a bag of frozen shrimp in the fridge and since we couldn’t identify if it was ours, ex-roomate’s or current roomate’s we decided to claim them. It’s a great mix of sour and sweet (kind of like James and I :P) and is also light, yet filling. I like that it doesn’t have butter like most of the lemon pasta recipes out there.
In the ingredients list I added frozen DE-SHELLED and DE-VEINED shrimp. Ours unfortunately were neither of those, just frozen. I discovered this a little late and ended up spending ten minutes fondling the partially thawed shrimp under warm water while my finger slowly froze. So choose de-shelled and de-veined whenever you can people, don’t be me.
Ingredients:
1/2 of a pound box of whole wheat angel hair pasta
1/4 cup raw honey
1/2 cup lemon juice
2 Tbl olive oil + 1 tsp for pasta+ 1 Tbl for the shrimp
1 Tbl apple cider vinegar
1 Tbl lemon pepper seasoning
1/2 tsp ground sea salt
1 LB frozen shrimp, de-shelled and de-veined.
Directions:
Cook the pasta according to the box. Add the teaspoon of olive oil in so it doesn’t stick to itself.
In a medium bowl. Add the honey, lemon juice, olive oil, apple cider vinegar, lemon pepper seasoning and salt. Stir to combine and set aside.
In a large skillet heated at medium-high add 1 tablespoon of olive oil and add the shrimp, you can sprinkle the shrimp with the lemon pepper seasoning if you’re a fan. Cook the shrimp until they are light pink, stirring and flipping as needed.
Remove the shrimp with a slotted spoon and set aside on a plate. Turn the heat to medium. Give the sauce a few more stirs and add to the skillet. Let it boil at a low boil and thicken for about five minutes. Turn the sauce down to low and add the shrimp, toss to coat. Turn the heat off and add the pasta, tossing to combine and coat with the sauce. Serve.
Enjoy!
We added a few squeezes of fresh lemon juice to the dish afterwards. You can also add some fresh thyme to the dish if you have it.
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