Shrimp is a light, protein-packed, low calorie, and nutrient-rich addition to this delicious pasta dish! With the subtle, yet distinct flavour of Black Truffle Oil and fresh Parmesan, this meal is an instant hit!
Shrimp Pasta with Truffle Oil
10 Raw Shrimp, peeled and de-veined
1 tbsp Butter
1/2 tsp Black Truffle Oil
1 tsp Extra Virgin Olive Oil
1/4 cup Fresh Parsley, coarsely chopped
1 Lemon, juiced (or more to taste)
4 oz. of uncooked Spaghetti (or your choice of pasta)
2 tbsp Fresh Parmesan cheese, shredded
Salt and Pepper to taste
Cook pasta in a large pot, according to package directions.
Meanwhile, saute shrimp in a non stick pan, using butter, salt and pepper to taste. Shrimp is fully cooked when it turn pink and is no longer translucent. Set aside.
If using fresh Parmesan, grate the cheese to approx. two tablespoons or more according to preference and taste. If using pre-grated Parmesan, measure to your preference.
Once pasta is cooked, drain and set aside in a pot or bowl.
In a small bowl, combine the truffle oil and olive oil. This is to reduce the strength of the truffle oil flavour. If you do not prefer truffle oil, you may simply use olive oil.
In a bowl, toss the pasta in the oil mixture, adding the fresh parsley, lemon juice, and shrimp.
Divide onto two plates or large bowls and serve with Parmesan and salt and pepper to taste.
Serve with the freshness of a Caprese salad! Fresh basil, tomato, bocconcini cheese and a drizzle of olive oil and balsamic glaze/vinegar is a great match!
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