Saturday, March 5, 2011

Limone Shrimp Pasta

Last night, before I started the baking extravaganza weekend, I was feeling a little saucy, a little saucy and a little, Italian? Eh, whatever, I may be fully English and Dutch but my thought is that Italy is in Europe, my kinfolks are from Europe, can't we all just get along and make each other's food?

This weekend, yes. Yes, we can. I made this absolutely deliciously creamy pasta dish that I am currently eating...again. I definitely made enough for leftovers. I think my English and Dutch roots would be proud of this succulent pasta sitting on my plate, and honestly, I think they would ask for a bite. It is delicious, after all.

If you are looking for a light dinner with a lot of richness and flavor, try this one out.

Makes enough for about 4
1 pound whole wheat penne
1/2 pound fresh (or thawed) large shrimp
1/2 red onion diced
3 garlic cloves diced
1/2 cup grated Parmesan cheese
2 tablespoons Extra Virgin olive oil for sauté
2 more tablespoons EVOO for pasta toss
2 tablespoons fresh chopped basil or 2 teaspoons dried basil
1/4 cup heavy cream
1/2 lemon zested
Lemon juice (one whole lemon)
salt and pepper to taste

1. Bring a large pot of water to a boil
2. In a separate skillet, sauté the onion and garlic in the EVOO. About 3 minutes.
3. Add 1/4 cup pasta water to onion and garlic and whisk in the cream. Add the shrimp and bring to a simmer. Cover, cook for about 4 minutes.
4. Drain pasta, reserve another 1/2 cup pasta water.
5. Add pasta to skillet along with lemon juice, zest, salt and pepper. If you need to thin this out, use the reserved pasta water.
6. When all ingredients are combined; stir in the basil.
Salt and Pepper to taste.


1 comment:

  1. Wellllll, not sure how I feel about the shrimp in this (you know how I am with seafood - slowly but surely I'm becoming a fan)...but it looks fabulous! :)