Adding the Lemon & Wine for Linguine with Shrimp Capers

Video Transcript

"Hi, I’m Bill Lyons and I’m here on behalf of Expert Village and we’re carrying on with the preparation of our lemon and linguine shrimp. Now the shrimp is, is already in the pan, it’s going to stay cooking. We’re now going to go ahead and start preparing our lemon, lemon is one of the ingredients that is important to this particular dinner because we want the flavor of the lemon, it’s a nice light flavor, it’s a good flavor for the preparation of shrimp. One trick with lemons, take a lemon, put it over your hand, squeeze it though your fingers that way you avoid getting any of the piths and peels in your dinner but you still get all of the juices in the meal. So let’s go ahead and squeeze through one lemon into this dinner. In a moment we’re going to deglaze the pan with a little bit of a nice white wine to balance off the flavor. Now one thing about recipes, recipes are kind of a guideline, it’s not like baking a cake or making cookies. When you’re making a dinner item you can kind of vary from the actual recipe to your own personal preference. You can make this more lemony, you can make it more peppery by adding a little bit of pepper to it, you can add a little bit of hot sauce to it, whatever feels comfortable for your particular palette. Whoops, and there we go, now in a few minutes this will be ready to go on our pasta. "