Pasta with Butterfly Pea Flowers, Garlic, and Lemon Shrimp
A vibrant and flavorful pasta dish featuring butterfly pea flowers, shrimp, and a zesty garlic-lemon sauce, perfect for any occasion.
Ingredients
Pasta Ingredients
- 8 oz pasta (your favorite shape)
- 1 cup butterfly pea flowers Can substitute with blue food coloring if unavailable.
- 1 lb shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1 Juice and zest of 1 lemon
- 3 tbsp olive oil Divided into 2 tbsp for cooking and 1 tbsp for finishing.
- to taste Salt
- to taste Pepper
- for garnish Fresh parsley Chopped, for serving.
Instructions
Preparation
- Boil water in a large pot with a pinch of salt, then add pasta and cook according to package instructions until al dente (8-10 minutes). Reserve 1 cup of pasta water, drain, and set aside.
- Soak the butterfly pea flowers in 1 cup of hot water for about 10 minutes until they release their blue color. Strain and reserve the blue water.
Cooking
- In a skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add the shrimp, season with salt and pepper, and cook until pink (3-4 minutes).
- Stir in the reserved pasta water, butterfly pea flower liquid, lemon juice, and zest. Bring to a gentle simmer.
- Add the cooked pasta and shrimp, mixing well to combine.
Finishing
- Drizzle remaining olive oil, stir gently, and taste for seasoning. Adjust as needed.
- Plate the pasta and garnish with fresh parsley before serving.
Notes
Don't worry if the sauce looks a bit lumpy; it's part of the charm! This dish can also be made with chicken or extra veggies.