Brown Butter Lemon Pasta with Shrimp and Toasted Almonds

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

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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.