Lemon Kissed Shrimp a la Whole Wheat Spaghetti

I think the foodie bug has officially bitten my best girl friend from college, Chelsea. 

Chelsea is going through a challenging time right now. She's giving up her, "Eat Everything in Sight" card, just in time for the holiday season. This is arguably, the best time of the year for food lovers alike. Does she honestly think she'll be able to resist my coconut cream cheesecake or gingersnap-pumpkin trifle at my uncle's yearly, christmas bash? Poor girl. I will support her until she cracks.

First, she wanted to learn about spices. Now, she's moving on to actual recipes. She asked me for a sample of some healthy recipes to hold her over until my cookbook comes out. So I left a packet of recipes from my last cooking class at Central Market in Houston.  There were at least 5 delicious fall recipes, which included personal tips and handwritten notes from my class. Nevertheless, she left the packet on her bedroom floor. Did I mention, she adopted a new dog named Jackson who isn't potty trained? I'm sure you see where this is going. She's now high and dry. No recipe packet to get her started. 

 

So like the true friend that I am, I'm posting this recipe for Chelsea and those like her. 

Bon Appetite!

Lemon Kissed Shrimp a la Whole Wheat Spaghetti

Lemon Oil: 1/3 cup extra virgin olive oil & 1 medium lemon-zested (combine and set aside)

Pasta Ingredients: 

1 pound of Whole Wheat Spaghetti

2 tbsp of olive oil

1 tsp of chili flakes

1 small shallot-minced

1-3 cloves of garlic-minced

1 pound of fresh jumbo shrimp(raw, peeled and deviened)

3 cups of baby arugula or spinach

3 tablespoons of flat-leaf parsley

1.First cook pasta in a large pot of boiling water with 1 tablespoon of kosher salt. (7-9 minutes)

2.Drain and reserve 1/3 cup of starchy liquid.

3.In a large, stainless steel skillet warm the lemon oil over medium-high heat.

4.Next add shallots, and garlic and cook for 1 minute.

5.Then season the shrimp with salt and pepper and add to the hot skillet.

6.Cook for 3-5 minutes or just until shrimp is pink on all sides. DO NOT OVER COOK!!!

7.Mix cooked spaghetti, lemon juice, lemon zest, chili flakes and season with additional salt and pepper.

8.Turn the heat off and add arugula or spinach and toss until evenly combined.

9.Add chopped parsley at the end. 

10.Serve immediately.

OPTIONAL: ( ADD :freshly grated parmesan cheese and/or 1/3 cup of heavy cream for the real version!)

There you have it. A healthy and tasty meal for 2 in under 20 minutes!