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Weekly rituals infused into our everyday routines welcome anticipation with quick attainment, as we can look forward to them four or sometimes five times a month and experience the culmination in relatively a short amount of time.
Such is the case for my Friday Nigh Lemon Butter Shrimp Pasta. For nearly 12 years and likely longer, I have enjoyed this recipe most Friday nights after a full week of teaching.
Part of the reason this recipe is a go-to is because I have the recipe ingrained in my memory and create it unthinkingly all the while knowing full well it is abundant with flavor and a complete meal in one dish.
After the first season of The Simply Luxurious Kitchen aired last fall, readers asked that I share everyday recipes as well, and so today’s episode is something that will be sure to please a variety of palettes, and you can have it made and ready to enjoy in fewer than 30 minutes. Once you have made it a few times, most likely fewer than 20 minutes.
As I will share in today’s episode, there are many different variations on this recipe depending upon what you have in your épicerie. The dish can even be made without shrimp or substitute your favorite protein into the dish instead. As you can see below, while in today’s video I make the dish with angel hair pasta, I have also frequently made it with linguini.
The beauty of this dish is what is shared in the episode of where to begin but then play with it and make it your own. And delight in its flavors. The addition of tomatoes was when this dish fully came alive, and I think your appetite will be delighted with what you make.
And now, without further ado, the second episode of season two of The Simply Luxurious Kitchen! Stop by each weekend for the next seven weeks to enjoy a new episode.
Links from the Episode:
- Posts mentioned:
- Terracota wine cooler
- Mauviel Copper Skillet – currently 20% off at Williams-Sonoma with promo code FALL
- Wūsthof Epicure Chef’s Knife (my favorite!) and it’s on sale!
~Cook & Share! I would love to share your Simply Luxurious Kitchen inspired experiences from your kitchen! Tag me on Instagram with @thesimplyluxuriouslife #tslkitchen and your post could appear on my Instagram feed. Many readers have already shared their meals inspired by recipes from TSLKitchen. Check out TSLL’s IG Story Highlights – titled, Viewers’ Recipes. And see the most recent shares since Season 1 wrapped up as viewers began to explore the recipes in their own kitchens.
Thank you to viewer Melanie for sharing her Salmon and Lentils from episode #7 of the first season!
An.Elegant.Life’s Strawberry Rhubarb tart looks beyond yum!Episode #2, Season 1
As you will see, this recipe was one of viewers’ favorites from Season 1 – The classic French omelette. Thank you Anna for sharing!
TSLK viewer and long-time TSLL reader an.elegant.life shared this scrumptious adaptation of the French Omelette from season 1 (episode #5).
From a long-time TSLL reader in France, thank you Sandra G. for sharing how you interpretted and paired TSLK’s French omelette.
This is the best news to hear from viewers!Thank you @ChopBasil for sharing!
~Thank you to all of TSLL viewers who shared themselves and some with their pups as well enjoying the premiere episode last week! See a few below. Tag me on Instagram @thesimplyluxuriouslife in Stories and I will be sure to share in my feed!
TSLK Viewers and their pups! Thank you for sharing Jessica!
Check out previous episode from Season 2 of The Simply Luxurious Kitchen
Season 2 Premiere – Moules Marinière à la Crème
Friday Night Lemon Butter Shrimp Pasta
- 1-2 tablespoons extra virgin olive oil
- 1 medium shallot finely chopped
- 2 cloves garlic finely chopped
- 1 medium-large lemon zest and juice
- 1/2 pound angel hair pasta (or whatever pasta you have on hand - I love using linguini pasta flavored with lemon)
- 2 cups fresh arugula (substitute with spinach or any other greens you have available)
- 1/2 pound raw shrimp (choose the size that is your preference) deveined, shell off and tail too if you prefer
- 1/2-3/4 cup grape or cherry tomatoes (or a diced tomato) halve or quarter each cherry or grape tomato
- 1 tablespoon unsalted butter
- 1/4-1/3 cup white or rosé wine (champagne or sparkling wine work well also) choose wine you like to drink
- 2-4 tablespoons Parmigiano Reggiano for finishing the dish just before you serve
- OPTIONAL: Combine 1/2 cup extra virgin olive oil with the zest of half a lemon. Set aside. (this is only if you do not want to make a butter and white wine sauce, if you do want to make a butter and white wine sauce, skip step #1)
- Chop garlic and shallot. Bring a saute pan to medium heat. Add 2 tablespoons of olive oil to the pan, add the shallots and garlic, followed by raw shrimp and tomatoes.
- To the shrimp mixture, add the zest of 1/2 a lemon and the juice of one lemon. Cook just until the shrimp have turned pink, but haven’t entirely curled tightly up.
- Now, add the white wine and simmer on a low heat until slightly reduced. Then add the butter until melted. Cook for about 5 minutes on simmer (low-medium heat). Add a couple tablespoons to a 1/4 of a cup of pasta water to thicken if necessary.
- Depending upon which pasta you are using (angel hair pasta will take all of 1-2 minutes), bring salted water to a boil and add the angel hair pasta until al dente. If you are using linguini or shells or any sort, begin this step before you begin cooking your garlic, shallot and shrimp so that it is ready to combine when the shrimp and sauce are done.
- Turn off the heat to the saucepan - sauce should be slightly opaque, but not thick. Add roughly chopped arugula, al dente pasta, and the lemon infused olive oil (only if you did not make the butter and white wine sauce). Toss and mix to combine. Top with a bit of shredded parmesan. Pair with the same wine you cooked with and enjoy!