Lemony Shrimp and more
BY CHRISTINE CROSBY
If you loved the spring tablescape by Pat Burns in the spring issue of GRAND Magazine, you’ll really love this recipe from Delish.com Click here for their original recipe.
All the fresh flavors you crave in one super-easy spaghetti.
PREP TIME:0 Hours 15th MIN
TOTAL TIME:0 Hours 25 MIN
12 oz. spaghetti (or linguini or other type of pasta)
2 tbsp. butter
3 cloves garlic, minced
1 bunch asparagus, stalks trimmed and quartered
1 lb. large shrimp, peeled and deveined
Freshly ground black pepper
1/4 c. Freshly squeezed lemon juice
2 lemons, thinly sliced
1/4 c. freshly grated Parmesan
2 tbsp. heavy cream
- In a large pot of salted boiling water, cook spaghetti according to package instructions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
- Meanwhile, in a large skillet over medium heat, melt butter. Add garlic and stir until fragrant, then add asparagus and cook until just tender, 4 to 5 minutes. Add shrimp and cook until pink, 3 minutes more. Season with salt and pepper. Add lemon juice, lemon slices, Parmesan and heavy cream and let simmer, then add cooked spaghetti.
- Toss until coated, then add pasta water as needed until sauce is creamy.
I loved this recipe so much that I recently served it to 50 members of the Boca Ciega Yacht Club for it’s monthly potluck dinner. It was the center piece dish for our Earth Day (no meat) potluck dinner and it was surrounded by lots of yummy other dishes brought from other members of the club. While this is a pretty straightforward recipe, making it for 50 people was quite an undertaking. It was lots of fun in the kitchen watching Chef Nick do his magic and being assisted by his able assistant and friend, Christine.