Cooking Lesson #580: Spaghetti al Limon Avec Shrimp

…from the Perspectives’ Kitchen

How you doin’? Here is another family friendly meal of creamy yet zesty lemon pasta and tender shrimp. It is simple, elegant and destined to become one of your favorite weeknight dinners. It combines the flavors of wine, lemon and garlic along with cream and Parmesan cheese. When making pasta dishes like this always reserve a little pasta cooking water to use if the sauce isn't coming together. Top with extra Parmesan, if desired.
 
According to culinary history, pasta's earliest roots began in China during the Shang Dynasty (1700-1100 BC) where some form of pasta was made with either wheat or rice flour. Pasta also appears to be a feature in the ancient Greek diet in the first millennium BC.
 
Prep time:  30 minutes
Cook time (including pasta):  25 minutes
Yield:  2 to 3 servings
 
Ingredients 
1/2 pound spaghetti
1/2 pound peeled and deveined shrimp
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons minced garlic
2 lemons zested 1-1/2 tablespoons, plus 2 tablespoons lemon juice, plus more for garnish
2 tablespoons chopped fresh parsley, plus more for garnish
1/4 cup dry white wine
1/4 cup heavy cream
2 tablespoons cold diced unsalted butter
1/2 cup grated Parmesan cheese
1 to 2 tablespoons extra virgin olive oil, to taste
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
 
Directions

1. Bring a large pot of salted water to boil.
2. Cook spaghetti until al dente (11 to 12 minutes); reserve 1/2 cup cooking water then drain the pasta.
3. While the spaghetti is cooking pat the shrimp dry and season with salt and pepper.
4. Combine the olive oil, garlic, lemon zest and parsley in a large skillet set over medium heat. When the oil begins to sizzle, cook for a minute longer until the zest, garlic and parsley are just aromatic, but not brown.
5. Add the shrimp to the skillet in an even layer and cook for about 2 minutes or until barely cooked through. Reserve to a small plate.
6. Deglaze the pan with the wine and bring to a simmer scraping any brown bits from the bottom of the pan; reduce the wine by half then set aside.
7. When the spaghetti is cooked and drained add it to the pan.
8. Add in half of the reserved pasta water and bring to a boil; continue to cook until it begins to thicken, about 4 to 5 minutes.
9. Remove from heat and pour in about half of the cream. Stir well, then pour in the remaining cream. Return the pan to the stove and bring mixture to a boil.
10. Reduce heat and simmer until it is thickened and reduced slightly, about 5 minutes. Add as much of the remaining reserved pasta water as necessary to keep the sauce thick and creamy.
11. Remove from heat.
12. Add in the cooked shrimp, butter and lemon juice and mix well to incorporate.
13. Toss together and add the cheese in 2 parts, tossing each to meld with sauce. Add more cooking water if sauce is too thick and crumbly.
14. Portion the pasta onto plates and drizzle each portion with a little olive oil, then add a little salt and pepper.
15. Garnish with lemon zest and parsley.

ChefSecret:  You can substitute the shrimp with chicken, asparagus or broccoli for a less expensive dinner.

Quip of the Day:  When he wanted to take her picture, he didn’t ask her to smile; he just told her they were having pasta for dinner and her smile was even more beautiful.
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.
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