Recently Cassie signed us up for a recipe swap on a message board she frequents. The theme of the swap was an easy weeknight meal. We thought it would be a fun challenge as well as a great way to try a new recipe. Plus we figured we could doctor up just about any bad recipe if need be. Well fortunately for us that was not the case. In the swap we received this great recipe from Giada deLaurentis adapted by Lisa from Lisa's Cooking Adventures. It was so good. We really enjoyed the flavors of the dish it DEFINITELY fell under the "easy" category for the night. Also just in case you are wondering this is the recipe we shared in the swap.
When we got the email for the dish we automatically knew it would be a winner for our house. You see Jason is a sour fanatic. He is one of those weird people that likes to eat lemons plain or with a little salt. He even buys pure citric acid (sour salt) and mixes it with water for a "treat". In fact he would probably rather eat a lemon than a cookie most nights. Not right, huh? Well this recipe uses three lemons. It had a great lemon flavor and immediately Jason said that we need to make it again soon.
Spaghetti al Limone with Shrimp
Adapted from Lisa's Cooking Adventures
Makes 4 Servings
12oz. whole wheat spaghetti
1 lb. raw shrimp, peeled, deveined and tails removed
4 cloves garlic, minced
salt to taste
3 medium lemons
1/4 c. olive oil
1/4 c. milk or heavy cream
1/2 c. shredded Parmesan
ground black pepper to taste
small handful of fresh basil shredded
red pepper flakes
1) Bring a large pot of water to a boil. Cook the spaghetti until it is al dente. Reserve 1 c. of the pasta water and then drain pasta and set aside.
2) Meanwhile heat the olive oil in a pan over medium heat. Add the garlic and the shrimp and saute about a minute on each side until the shrimp are pink and fully cooked. Salt to taste and set aside.
3) Also while the pasta is cooking zest and juice the three lemons. When the pasta is done in a large pot add 3/4 c. of the reserved pasta water, milk or cream, lemon juice, lemon zest and olive oil. Bring this to a boil and then reduce heat and simmer for about 2-3 minutes. Return the pasta to the pan and toss well to coat with the sauce. Toss in the Parmesan and black pepper to taste. Serve with basil and red pepper flakes sprinkled on top of the pasta.