Lemony Garlic Shrimp Spaghetti Pasta with Herbs

This is a quick and easy pasta recipe if you are in for spicy hot Shrimps pasta filled with Lemon flavors. I am sorry but don't ask me for calories am bad at it, I just try a dish eat and relish.

You can experiment with the herbs of your choice and angel hair pasta too.

Ingredients (2 Servings)

1. Spaghetti Pasta as per servings. 
2. Shrimps cleaned and deveined - atleast 150 gms or 10 to 15 medium size shrimps
3. 10 - 15 garlic pods - finely chopped
4. Lemon juice from 1/2 lemon
5. Lemon zest / rind from one lemon
6. Chili Flakes as needed
7. White wine 2 tb.spn (optional)
8. Olive oil 3 - 4 tb spn
9. Herbs of your choice fresh or dried (Parsley, Rosemary, Thyme)
10. Grated Parmesan cheese for garnish
11. Salt / pepper to taste

Preparation

1. Boil pasta as per the instruction in the packet. While the pasta is half done prepare the sauce, we do not want to drain and let the pasta dry for long. 
2. In a Fry pan or wok heat the oil in lowest flame
3. Saute garlic, chili flakes for few seconds and add in the shrimp. Do not over cook. Turn the shrimps and cook on the other side we just need the color to change.
4. Immediately add lemon juice, zest/rind, wine and salt. Give a nice toss. Let them sit for 30 seconds. Add little Pasta boiled water as well.
5. Transfer the cooked pasta and mix well. Sprinkle all herbs 
6. Serve with grated cheese 

Notes:

• You may use mozzarella or other cheese you have
• Do not over cook or under cook the pasta. Keep checking once it reaches the cooking time as per the instruction
• I have used garlic parsley powder and other dried herbs. Do not use too much little pinches of each herb is sufficient. 

Shrimp / Prawn Bell Pepper Stir Fry

Majority seafood lovers like prawns or shrimps. I am a huge fan of shrimp dishes. I experimented this with minimal stuffs as I wanted to get the real flavors unlike curry or gravy. It turned out to be good and my friends wanted the recipe. So here is it for them.

The two main ingredients are Cleaned deveined shrimps and Sliced Red Bell Pepper or you may use any or multi-color your choice. Preparation would take somewhat time compared to the 5 mins cooking time.

Other Ingredients:

• Garlic - Sliced and crushed lightly. Not chopped or paste
• Ginger - sliced and crushed like garlic
• Light Soy Sauce - 4 to 5 t.spn (you should be using very little if you use dark soy sauce)
• Lemon juice - from one large lemon 
• Sugar - 1 tspn
• Red chili + green chili sauce - 1 t.spn each
• Black pepper and chili flakes to taste
• Vinegar - 1 - 2 t.spn
• Salt to taste
• Water - as required
• Oil for cooking (2 - 3 tb.spn) - You may use any oil, Veg / Olive / Peanut / Canola 
• Spring onion for garnish.

Preparation:

1. Marinate the shrimps with little salt and lime juice, keep the rest for sauce
2. In a bowl add all sauces, lime juice, pepper, chili flakes, sugar, little water & salt, 1 t.spn vinegar. Mix well and adjust seasoning accordingly. 
3. Heat oil in a pan or wok, saute ginger garlic for about 20 sec on high heat
4. Add in the shrimp cook them for about 30 secs, sauteing continuously to prevent burning. 
5. Add in the sauce and bring to a boil. Add the bell peppers. 
6. Saute & toss, so that shrimp absorbs most of the sauce. 
7. Add rest of vinegar at this time, and check seasoning.
8. Turn off heat, sprinkle spring onion. Serve as starter or side dish.

Note:

• Add salt little by little while making sauce. As salt is been added to prawns & all sauces contain salt.
• Do not overcook, as this would turn the shrimps hard and rubbery
• You may omit or change any sauces as you prefer.
• Bell peppers are added later to retain the crunchiness

Prawn in Tangy Tomato Sauce

I love prawns, any cuisine regardless of Indian or continental. I experimented this dish with tangy flavor kind of sweet and light sour in desi style. I could only get small prawns for this recipe when I had to take pictures. Anyone who does not like tangy taste might not eat this as this is rich in tomato.

Ingredients (2 - 3 servings):

1. Prawns - 100 or 250 gms
2. Tomato - 3
3. Onion - 1
4. Fennel seeds 1 tb spn
5. Grated coconut - 2 tbl spn (optional)
6. Garlic - 8 - 10 pods
7. Ginger - 1 inch piece
8. Red chilli sauce - 2 tbl spn
9. Red Chilli powder - 1 tbl spn (optional)
10. Soy Sauce - 1/2 tb spn
11. Salt to taste
12. Oil - 2 tbl spn
13. Coriander leaves - a bunch - finely chopped 

Preparation:

1. Marinate the prawns in soy sauce and salt for about 15 - 30 minutes. If you do not have soy sauce you can use Lemon juice, from 1 lemon.
2. Make a fine paste of fennel, coconut, ginger and garlic by adding few drops of oil and water as needed. 
3. Make puree of onion and tomato separately by grinding them without water.
4. Heat oil in a pan add the ginger garlic mixture paste and saute for a minute.
5. Add onion paste, saute for a minute followed by tomato puree. Cook it for about 2 minutes while stirring occasionally to prevent sticking.
6. Now add Red Chili sauce and chili powder with salt and mix well. Once the raw smell is gone and cooked oil would separate and form on top.
7. Drop in the prawns, stir lightly and add water if  needed. Though I prefer to have it thick as shown in picture.
8. Simmer and cook for another 10 minutes, as this time check salt and spice, add if needed.
9. Sprinkle the coriander leaves, cover and cook for another 2 - 3 minutes.
10. This can be eaten with steamed rice or chapati or naan.

Note:

You may use small or large prawns

If you have problems in grinding little amount in mixie jar, first powder the fennel without water then ginger, garlic , coconut to form paste. I have experienced this various times, my mixie would not grind jeera or some seeds if added in small quantity with other ingredients. Example ginger and garlic would have been ground well but jeera remains as it is. If you experience the same try as i suggested.