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Nut Recipes |
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Garlicky Lemon Shrimp over Angel Hair Pasta
1 Tbsp plus 1 tsp extra virgin olive oil 5 cloves garlic, minced 1 – 3oz package Flanigan Farms Macadamia Nuts, chopped 1 lb. medium raw shrimp (peeled, de-veined and tails removed) 1/8 cup fresh lemon juice ¼ cup fresh chopped, flat leaf parsley ¾ cup chicken broth salt and fresh ground black pepper to taste 2 tsp cornstarch dissolved in 1 tablespoon water 1 ½ cups broccoli florets 10 oz. angel hair pasta 2 Tbsp grated Parmesan cheese
Heat 1 Tablespoon of olive oil in a large skillet on medium heat. Add garlic and macadamia nuts and sauté until macadamia nuts just start to turn a light, toasty brown in color (about 3-4 minutes). Add the shrimp and continue to sauté until shrimp are no longer transparent. Add lemon juice, parsley, chicken broth, salt, pepper and dissolved cornstarch. Stir until mixture starts to thicken slightly. Remove from heat and set aside.
Steam or stir fry the broccoli florets for about 2 minutes, until bright green in color. Cook the angel hair pasta according to package directions and drain.
Toss the angel hair pasta with 1 teaspoon olive oil and sprinkle with the Parmesan cheese. Toss to coat. Add the broccoli and top with the Macadamia Shrimp sauce. Serve immediately. |
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Recipe uses MACADAMIA NUTS |
