Brown Butter Lemon Pasta With Shrimp and Toasted Almonds

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INGREDIENTS

  • ⅓ cup Mariani Sliced Almonds

  • 12 oz. spaghetti

  • 6 tablespoons unsalted butter

  • 2 cloves garlic, minced

  • Juice of ½ a lemon

  • 1 lb. shrimp, fully cooked and peeled.

  • ⅓ cup grated parmesan cheese

INSTRUCTIONS:

  1. Add the almonds to a skillet over medium heat. Stir over heat for 5 minutes, or until lightly toasted. Set aside.

  2. Cook the pasta according to the instructions on its packaging. Strain and set aside.

  3. Add the butter to a skillet over medium-high heat. Stir the butter over heat until it turns a light golden-brown color. Stir in the garlic and cook for an additional 1-2 minutes. At this point, the butter should have a deeper brown color.

  4. Pour the butter-garlic mixture over the pasta. Add the lemon juice, shrimp, and parmesan, then toss the pasta until all ingredients are evenly distributed.