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How to stretch a shrimp

Recipes by Marge Perry | Newsday

3:58 PM EDT, June 16, 2008

Pasta with shrimp, lemon and mint -- perfect for a summertime meal. (Marge Perry)

Shrimp is a prime ingredient for summer cooking, but cheap it isn't. We suggest you pair it up with rice or pasta, and add a few vegetables; a pound bag will give you enough shrimp to feed four. Here's how to do it.

Pasta With Lemon, Mint, Parsley and Shrimp
Serves 4
Lemon and parsley make this a great summertime meal

Ingredients
12 ounces strand-shaped pasta, such as linguine or spaghetti
1/4 cup lemon juice
1/4 cup plus 1 tablespoon extra-virgin olive oil
3/4 teaspoon salt, divided
1 pound large shrimp, peeled
4 cloves garlic
1 cup parsley, chopped
1/4 cup mint, chopped

Directions
1. Cook the pasta in plenty of lightly salted boiling water; drain but do not rinse.
2. Combine the lemon juice, 1/4 cup of olive oil and 1/4 teaspoon of salt; toss with the pasta.
3. Heat remaining 1 tablespoon of oil in a large nonstick skillet over medium high. Toss shrimp with garlic and remaining 1/2 teaspoon of salt. Place shrimp in a single layer in pan and cook about 2 minutes on each side.
4. Combine the shrimp, pasta, parsley and mint. Add salt and pepper to taste and serve. Makes 4 servings.

SHRIMP FRIED RICE
Serves 4