Gremolata—a combination of lemon zest, garlic, and parsley—adds a nice, fresh touch to this and many other dishes. Try sprinkling it on a creamy pasta, risotto, grilled shrimp, sautéed spinach, or steamed green beans.
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Serve with crusty garlic bread.
Instead of grating the lemon for the gremolata, use a zester and then finely chop the long strips of zest with a chef’s knife. This zest is a little chunkier and easier to sprinkle.
Easy and delicious! Made twice the amount of gremolata because I love the flavors, and added asparagus.
This was very tasty even without the geremolata. I almost always inadvertently leave off one ingredient or forget to serve one dish at each meal and this time is was the geremolata and we still loved the pasta! Definately a keeper.
Really good, easy recipe. My serrano pepper didn't make it into my grocery bag, so did without and would probably do this way again next time. Maybe just add a little more red pepper flakes since it really wasn't spicy at all without the serrano. Added 10 jumbo shrimp, peeled and deveined with the butter, cooked until just pink. Will make again and with the shrimp would serve to guests too. I used a 12 ounce package of fresh linguini, which with the shrimp was three large dinner servings.
I really like spicy food, but I had to cut back on the heat in this recipe. Chickened out and subbed a jalapeno pepper in place of the hotter serrano, and used just a little over a quarter-teaspoon of red pepper flakesinstead of the half teaspoon. This dish has lots of wonderful layers of flavor and will appear again and again on our supper table. The gremolata is something I knew about for a long time, but somehow had never tried. Now I want to try it to jazz up my asparagus soup, which somehow is always too bland. Also will try on other soups and grilled fish. Definitely need to chop zested lemon peel instead of using a microplane grater (learned that with osso bucco, too).
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