Without Fail cooking recipe Lemon Shrimp with Roasted Garlic and Fennel Pasta with 12 ingredients and 11 stages of easy cooking, which is very easy.
Without fail recipe ultimate Lemon Shrimp with Roasted Garlic and Fennel Pasta easy, yummy, practical.
Good Afternoon every body, at this time you can present recipe Lemon Shrimp with Roasted Garlic and Fennel Pasta with 12 ingredients and 11 steps. Below this is how to make it, please observe carefully.
In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 12 ingredients and 11 stages of easy cooking Lemon Shrimp with Roasted Garlic and Fennel Pasta.
Ingredients for Lemon Shrimp with Roasted Garlic and Fennel Pasta
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Needed 1 1/2 lb : Peeled and Devained shrimp.
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Prepare 1 : Fennel Bulb.
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Needed 3 : garlic cloves.
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Needed 1 box : Broken Spaghetti.
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Needed 1 medium : sized white onion.
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Prepare 3/4 cup : Fresh parsley.
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Prepare 1 tbsp : Lemon thyme or regular thyme.
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Prepare 2 : Lemons.
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Prepare 1/2 cup : Freshly Grated Parmigiano Reggiano.
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Prepare 2 tbsp : Kosher Salt.
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Needed 1 1/2 tbsp : Freshly groung Black Pepper.
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Needed 1/2 tsp : cayenne pepper.
If all basic ingredients Lemon Shrimp with Roasted Garlic and Fennel Pasta it’s ready, We’re going into the cooking stage. Below is how to serving with without fail.
Step by Step Cooking Lemon Shrimp with Roasted Garlic and Fennel Pasta
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Preheat oven to 375.
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Slice Onion, Fennel, and garlic thinly and place on a baking pan..
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Pour 2 tablespoons of good olive oil on onion and fennel and garlic along with 1 tablespoon of kosher salt and 3/4 tablespoon of ground black pepper and your fresh thyme mix thoroughly with hands and place in oven for 10 minutes.
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While waiting on your roasted vegetables start your pasta. SALT YOUR WATER!.
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Once 10 minutes is up remove roasted vegies from oven and turn, you want them soft not chared, and return them back to the oven for another 7 minutes.
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Slice each shrimp in half long ways from the tail to the other end. This will ensure an even cooking.
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Coat shrimp with cayenne and black pepper.
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add your shrimp to the baking pan that your roasted vegies are on and mix well. Return it to the oven for another 5 to 7 miunutes or until the shrimp is cooked..
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Make a simple lemon vinegrette (1 part lemon to 2 parts olive oil, garlic, salt, pepper) and add it to your hot, drained pasta along with your parmesean cheese and fresh parsley.
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Add your shrimp and roasted vegetables to your pasta mixture and mix well.
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Serve with a sprinkling of parmesan and a lemon slice.
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