Amanda Frederickson's video: All about Lemon Sharing Two Lemon Inspired Dinner Recipes - Lemon Kale Spaghetti Shrimp Scampi

All about lemon! These are two really easy recipes that revolve around my love of lemon! You can make them separately or eat them together. They are perfect dinner recipes that can be made in under 20 minutes. Also please note, saving that zebra lemon for a mocktail for me ;) Old habits! ********************************************************** Follow on INSTAGRAM: www.instagram.com/amandafrederickson/ Follow on FACEBOOK: www.facebook.com/amanda.p.frederickson/ ***************************************************** Lemon and Kale Pasta----------------------------------------------- 12 oz. pasta (I used bucatini but your favorite pasta shape works) 4 Tbs. butter separated 2 shallots, diced 1 clove garlic 2 tsp. Lemon zest 1/4 cup lemon juice 1/4 cup Parmesan cheese, plus more for garnish Pinch of red pepper flakes 2 cups kale Salt and pepper Bring a large pot of salted water to boil. Cook pasta according to packaging instructions. Strain saving 1 cup of pasta cooking liquid aside. Keep pasta warm. In the same pot melted 2 Tbs. butter over medium heat. Add shalllots and garlic and cook for about 1 minute or until the shallots are soft and translucent. Deglaze the pan with lemon zest. Add the remaining butter and lemon. Add cooked pasta, Parmesan cheese, pinch of salt and pepper, and red pepper flakes. Toss well to combine. Fold in kale and cook until kale is slightly wilted. Serve pasta warm with extra Parmesan cheese, and red pepper flakes. Serves 4 people Shrimp Scampi ----------------------------------------------- 2 Tbs. olive oil 1 shallot, minced 3 cloves garlic, minced 1 tsp. lemon zest 1/2 cup white wine or chicken broth 1/4 cup lemon juice 2 Tbs. unsalted butter 1 lb shrimp, deveined and shell removed Salt Garnish with parsley, red pepper flakes and Parmesan cheese In a large saute pan over medium heat, warm the olive oil. Add the shallot and cook for 1 to 2 minutes or until the shallot is translucent. Add the garlic and lemon zest and cook for another 30 seconds. Add the wine and deglaze the pan. Cook the wine down until reduced by half, about 3 to 4minutes. Add butter and stir to combine. Gently add the shrimp and a big pinch of salt and cook for 4 to 6 minutes (depending on the size of the shrimp) or until shrimp are firm and pink. Garnish shrimp with parsley, red pepper flakes and Parmesan cheese. Serve over zucchini noodles or pasta. Serves 4. Some of my favorite kitchen tools: Stand Mixer: http://amzn.to/2wh9ZFb Kitchen Scale: http://amzn.to/2jdu5iE Dutch Oven: http://amzn.to/2gSQdu3 Meat Thermometer: http://amzn.to/2vWLySa Chef's Knife: http://amzn.to/2wRb3mJ Apron: http://amzn.to/2wRfa25 SUBSCRIBE for more great recipes! http://bit.ly/2dZcaoZ **************************************************** ABOUT THIS CHANNEL: Amanda Frederickson is a professional cook and food stylist. She created this channel to share all of her favorite recipes and some tips and tricks on how to become a better home cook. Subscribe for new videos uploaded each week. SUBSCRIBE HERE: http://bit.ly/2dZcaoZ