Sunday Shrimp – a delicious recipe with Shrimp, Garlic, Canola Oil, Lemon Juice, Lemon zested - then, Curly Parsley. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Heat a saute pan - add the oil - add the garlic - then add the shrimp ...cook turning once until slightly pink on both side with translucent centers - set aside
2
Add lemon juice to the hot pan - deglaze the pan - add the chicken stock and lemon zest and bring to a simmer - add the cream to the mix and stir to remove any curdled cream - bring to boil - reduce to a simmer and add the shrimp and frozen peas - heat for 3-4 minutes or until peas are thawed and tender.
3
Pasta should be boiled in a separate pot while the sauce and shrimp are getting prepapered
4
Dress around the plate with minced curly parsley - add the drained pasta to the center of the plate - dress in the shrimp around the edge of the pasta - spoon over the peas and light cream sauce in the center of the pasta and serve!
912
kcal
Calories
21
g
Fat
67
g
Carbs
114
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 12 pieces Med Shrimp, 4 pieces Garlic peeled and mincec, 3 tablespoons Canola Oil, 1/4 cup Lemon Juice, and more.
Yes, Sunday Shrimp falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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