Pasta & Shrimp with Fresh Lemon & Cream Sauce

Let me start by saying that this recipe is very easy, has a small number of ingredients and cooks very fast. It's the perfect solution when you're short on time, because the sauce takes about the same time to cook as the pasta. The original recipe is by Lidia Bastianich, but I added shrimp and used box linguine noodles instead of homemade pasta. Feel free to get creative and add whatever you like! It's a very basic recipe. The boyfriend will tell you that I've been on a lemon kick lately, but I feel like spring/sumer is the perfect time for the brightness that lemon adds to many dishes.

Serves 6

Ingredients:

2 tsp kosher salt
3 tbsp butter
4 tsp lemon zest, finely grated
1 cup dry white wine
1 cup heavy cream
1/3 cup lemon juice, freshly squeezed (about 2 lemons)
1 lb linguine
1 cup pecorino, freshly grated, plus more for passing
extra virgin olive oil for serving

Heat a large pot of salted water (6 quarts or more). While waiting for the water to come to a boil I take the time to prepare the sauce ingredients. Once the water is boiling, add the pasta and while the pasta is cooking I have just enough time to make the sauce.

To make the sauce drop the butter into a big skillet, set over medium heat. As the butter melts add the lemon zest and stir until sizzling. Pour in the white wine, lemon juice and add the salt, stir and bring the liquids to a simmer. Cover the skillet and let cook for 2 minutes.

Uncover the pan and slowly pour in the heavy cream, whisking it in as it is added. After the heavy cream is whisked in, add the shrimp and cook 2-3 minutes more or until the shrimp has turned pink.

At this point the pasta should be done, make sure it's al dente by testing a piece. Strain the pasta and return to the pot that it was boiled in and drizzle with olive oil. Then pour the sauce over the pasta and mix thoroughly until the pasta is coated. Next add 1 cup freshly grated pecorino (or your favorite grated cheese) and stir into the pasta. And you're done!

It took me 30 minutes total to prepare the ingredients, cook the pasta and make the sauce. The lemon is clearly the most prominent taste in this sauce, but the heavy cream balances it out nicely. Enjoy!