Tuesday, May 23, 2017
Shrimp with Lemon Pasta
2 Tablespoons butter
zest and juice of one large lemon
16 oz linguini or spaghetti
4 Tablespoons heavy cream
3 Tablespoons freshly grated parmesan
a little of the pasta water to thin (if desired)
1/4 cup olive oil
3 cloves minced garlic
1 1/2 pounds raw, deveined shrimp
1 teaspoon smoked paprika
1 teaspoon cumin
For the pasta
Heat butter and zest over med-low heat. Boil salted water for pasta. Add cream to butter/lemon zest mixture. When pasta is al dente, drain (reserving a bit of the pasta water) and add to the sauce. Add the lemon juice and parmesan and toss well. If you prefer a thinner sauce, add some of the pasta water that you reserved.
The shrimp can be served on the side but I prefer to add them (along with the pan drippings) to the pasta.
Heat oil over medium heat (preferably in a cast iron skillet). Add garlic and stir for about a minute. Add shrimp and seasoning and cook shrimp (about 5 minutes). Toss with the pasta or serve on the side.