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Stefanie Paganini: Lemon Shrimp Pasta 6/13/12

1:13 PM, Jun 15, 2012   |    comments
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Lemon Shrimp Pasta

Serves 8

1/2 cup extra virgin olive oil

1/4 cup fresh lemon juice

4 cloves garlic, finely chopped

2 Tbsp. fresh basil leaves, chopped

2 lbs. shrimp

1 tsp. salt

1/2 tsp. freshly ground black pepper

Lemon wedges, for garnish

Lemon butter pasta, recipe follows

Whisk together the oil, lemon juice, garlic and half the basil in a large baking dish. Add the rock shrimp. Cover and marinate in the refrigerator for 15-20 minutes.

Preheat the grill to medium. Remove the shrimp from the marinade and season with salt and pepper on both sides. Place the shrimp on the grill until cooked thoroughly.  Serve with pasta.

Lemon Butter Pasta

2 lbs. cooked farfalle pasta

1 lemon, zested

1 1/2 cups dry white wine

2 Tbsp. butter

1/4 cup shallots, sliced

2 garlic cloves, peeled, crushed

2 cups heavy whipping cream

1 tsp. ground turmeric

1 1/2 Tbsp. lemon juice

Salt & pepper, to taste

Sauté lemon zest, wine, butter, shallots, and garlic in a small saucepan, until mixture is reduced in half. Add cream and turmeric and boil until mixture thickens. Whisk in 1 1/2 Tbsp. lemon juice. Toss in pasta to heat. Season to taste with salt and pepper.




Learn to Cook:
Loretta Paganini
School of Cooking



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