Brown Butter Shrimp Recipe 445

Steps:

• In a bowl, season shrimp with salt and pepper; set aside. In a large sauté pan add butter and heat over medium-low heat. Warm until color begins to brown, about 3-4 minutes. It will start to smell nutty and begin foam. Turn heat up to medium-high. Add shrimp and cook until pink, 2 minutes per side. Scrape the browned bits off of the bottom of the pan with a wooden spoon. Stir in garlic and baby spinach, and toss until spinach begins to wilt. Add the pasta, lemon juice and lemon zest and toss with tongs until everything is evenly combined. Check for seasonings and add more salt and pepper, if needed. Serve immediately.

Steps:

• In a 12-inch skillet, heat oil over medium. Add hazelnuts and cook, stirring frequently, until the nuts smell toasty and are deep golden, about 2 minutes. Using a slotted spoon, transfer the nuts to a paper towel-lined plate. Season with salt and pepper.
• Add butter and shallot to the skillet, and cook, stirring, until shallots are golden and butter is browned, about 3 minutes. Stir in garlic, then add shrimp. Season with salt and pepper, and cook, stirring occasionally, until shrimp turn opaque and light golden, 4 to 5 minutes. Stir in lemon juice and parsley.
• Transfer shrimp to a serving platter and spoon over any pan sauces. Top with the toasted hazelnuts and serve with crusty bread or over egg noodles.