19 March 2010

Garlic-Lemon Shrimp and Pasta

Oh. My. Goodness.

This dish was so good. If I had been served this in an expensive restaurant, I would have walked away anticipating my return. Since I developed the recipe and prepared this on my own, it was just that much better.

The sauce is very light and extremely flavorful. It's not a heavy cream sauce that you walk away from feeling overstuffed like you over indulged. You can taste the lemon, butter and garlic and the parmesan and cream bring the flavors together nicely.






Garlic-Lemon Shrimp and Pasta
  • 1 pound large shrimp (mine were 21/25's, meaning 21-25 shrimp per pound)
  • 1/4 cup heavy cream
  • 1/4 cup grated parmesan cheese
  • 4 large garlic cloves (I used the biggest I could find in the bulb)
  • 3 tablespoons diced onion
  • 2 tablespoons butter
  • 1 tablespoon dried basil
  • 2 tablespoons lemon juice
  • olive oil
  • salt and pepper
  • 1 pound whole wheat pasta



Peel shrimp removing tails and poop shoot. Place in glass bowl.

Add 2 minced cloves of garlic, lemon juice and about 2 tablespoons of olive oil. Stir, cover and place in the refrigerator for 30 min.


Pull shrimp out, stir and let come to room temperature as you start cooking your noodles.




While the noodles are cooking, saute your onion in 2 tablespoons of olive oil until caramelized.
Add two remaining garlic cloves, pressed, saute for a few minutes. (at this point, the cooking went so fast, there are no more pictures. Sorry)

Pour in your shrimp, marinade and all adding a pinch of salt and pepper.


Drain pasta reserving 1 cup of cooking water.

Just as your shrimp start to tun pink, add 2 tablespoons of butter. Stir until melted.


Add your cream and stir.

Add pasta to pan stir to coat.
Everything should be lightly coated. At this point, if you need more sauce to coat the pasta, add some of the pasta cooking water. Remove from heat and toss with the basil and Parmesan cheese. Serve immediately.

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