Easy Shrimp Pasta
6 - 8 shrimp/person (I use 20/25 per lb size)
Couple of squeezes Frozen pureed lemon grass (to taste)
Couple squeezes Frozen pureed ginger (to taste)
1 tbs. minced garlic
8 - 16 oz. pasta (your choice) cooked as directed
2 tbs. butter
Emeril’s spicy southwest seasoning to taste
Fry shrimp in butter until pink. Add the lemongrass, ginger, garlic, and Emerils seasoning. Salt and pepper to taste, if desired. Stir well and serve over cooked pasta.
This is so simple and so good....enjoy!
Where do you get/how do you make/ Frozen pureed lemon grass and ginger?
Sounds interesting.