Summertime Lemon Garlic Shrimp

The kitchen is not just a place we cook, it’s the place that we congregate. It’s the hub of our house. Working on a homestead means that every decision we make is a culinary one. But let be real. We are in the middle in one the hottest summers on record here in our county. We have been over 105 degrees for weeks. Yes, some may say, “but you live in a desert”, and you would be right, but we are in the high desert, and our summertime temps don’t get over 95-100 degrees, and certainly not over 100 degrees for multiple days.

As much as I'd love to be in this kitchen creating works of art, I've also had to come to terms with the fact that I can't do that all the time there is a place for just getting something on the table and feeding mouths.

This is one of those dishes for me. Shrimp is an easy meal. It takes very little effort, is quick, and light on the stomach, especially on hot summer days. Here is list of ingredients you will need.

Ingredients:

1 pound of medium shrimp peeled and deveined.

2 tablespoons of minced garlic

1 tablespoon of lemon juice

1 tablespoon of lemon zest

¼ cup of butter

¼ teaspoon of salt

1 teaspoon of parsley

1 pound of cooked fettuccine noodles

Pecorino Romano to taste.

Directions:

To a large skillet over medium-high heat, melt butter until it starts to bubble. Sear the shrimp until the shrimp start to turn golden brown.

Next, add garlic, salt, and pepper. Continue to stir for 2 minuets.

Turn the heat off, and add the lemon juice, and half of the parsley to the shrimp.

Serve the shrimp on top of the cooked fettuccine noodles and sprinkle lemon zest, parsley, and pecorino Romano.