Ingredients 2 tbsp. butter, divided 1 tbsp. extra-virgin olive oil 1 lb. medium shrimp, peeled and deveined 1 lemon, thinly sliced, plus juice of 1 lemon 3 cloves garlic, minced 1 tsp. crushed red pepper flakes Kosher salt 2 tbsp. dry white wine (or water) Freshly chopped parsley, for garnish This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
Using an electric stand mixer fitted with paddle attachment, or handheld electric mixer, cream together cream cheese and butter until well blended, creamy and smooth
This is one of my go-torecipes when I have zero time to think and absolutely no time to prepare. Follow Diethood on Facebook, Twitter, Pinterest and Instagram for all of the latest recipes and updates
Combine the rest of the ingredients in a large bowl and add the garlic-butter mixture. Brush immediately with the lemon-garlic glaze and serve with more on the side
Pat dry with kitchen paper and set aside as well Preheat skillet tomedium-high heat. They will rapidly change color and turn bright pink Then add the white wine or water to get all the baking bits from the bottom of the pan Now add a couple of slices of lemon and let it warm through Ready to serve
Saute the onion, zucchini and garlic until the onion and zucchini start to soften. I asked her what she wanted for dinner, and she sent me a text message that said, “Can we have pasta with spinach, garlic, butter, mushroom and shrimp
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add the pasta to the skillet. Add the lemon juice and zest. Arrange the shrimp and butter in the skillet in an even layer and season lightly with salt and pepper
Read on for the recipe. That’s why today after a crappy Monday I made a quick pit-stop at the grocery store on the way home so that I could make this pasta which is a slightly altered version of Pinch of Yum’s GarlicButter Spaghetti
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