Lemon Cream Pasta With Shrimp
Tonight’s Easy Dinner Recipe was amazing. Dreamy, creamy lemon sauce over tender tagliatelle with succulent shrimp. Delicious and on the table in about 15 minutes. The tagliatelle was made with semolina flour and tasted really tender and homemade. I paired it with some broccoli dressed in lemon and butter and sprinkled with lemon zest. That and a green salad with pinenuts, craisons and my favorite vinaigrette (Le Martinique True French Vinaigrette) and we had a lovely dinner in minutes.
Lemon Cream Pasta with Shrimp
1 lb Shrimp, peeled and deveined
8 Oz Fettucine or tagliatelle
2 TB Butter
1 C Cream
2 tsp Lemon zest
3 TB Lemon juice
1 tsp salt
1 tsp black pepper
1/2 C Parmesan cheese, finely grated
Start a large pot of water to boil and salt it generously. Meanwhile in a medium saucepan, melt butter over very low heat, and add cream, lemon zest, lemon juice, salt and pepper. Gently warm the cream sauce and don’t boil it. When the water comes to a boil, add the pasta, and 4 minutes before it is done, add the shrimp to the pot. When done, drain the pasta reserving 1/2 C of pasta water. Return the pasta and shrimp to the pan, add the cream sauce, and stir in the parmesan cheese. Thin with reserved pasta water if needed.
After I got the pasta going, I put the broccoli on to steam. I grated extra zest and juiced extra lemon juice for the broccoli. While both dishes were simmering away, I tossed my salad together.
This was so good and so filling. I think I may have just enough left to have for lunch tomorrow. Yum!
Julie Languille - Busy working wife and mom and website owner
Dinners In A Flash - Online Dinner Planner
Filed under easy recipes | Comment (0)Last Night’s Dinner - Halibut Cheeks
I had my dinner plan all ready, had my grocery list in hand and was strolling by the fish case not intending to stop when I spied them. Perfect, tender, fresh, enticing halibut cheeks. They are in season for such a short period, that I knew immediately I had to get some. So into my cart they went, and despite having my meals planned I did some hasty mental rearranging.
Hmmm, how best to prepare halibut cheeks. I briefly considered coating in panko and pan frying until crisp and golden, but quickly discarded that idea, because I thought the halibut cheek’s delicacy would be lost. Another possibility - pan seared with a ponzu aioli. Ponzu is my favorite sauce with any white fish sushi; I bet it would be divine with halibut cheeks.
I wanted a simple preparation that would present the fish as perfectly as possible. Then it hit me, I’d pan sear it and create a simple pan sauce of white wine, lemon, butter and capers. I’ll post the easy recipe below.
I served it with a green salad of greens from the farmers market, sliced mushrooms and chunks of pear - divine. We also prepared lovely globe artichokes with butter and a side of toated crusty bread with just a suggestion of garlic to sop up the suices. Divine.
Halibut Cheeks Piccata
1 lb Halibut cheeks
2 Tb butter, divided
2 Tb Olive oil
Salt and pepper to taste
1/4 C White wine - dry
2 Tb Capers, rinsed
Heat olive oil and melt 1 TB of butter in a large skillet over medium high heat. Season halibut on both sides, then cook in the hot pan for about 6 to 10 minutes until done, turning halfway. Halibut cheeks vary in size, so you’ll need to test the texture to make sure they are cooked through. Remove halibut to a platter and cover to keep warm. Add wine to the pan and scrape up all the crusty bits. Add the butter and capers. Simmer a minute until slightly reduced and thickened. Serve halibut cheeks drizzled with sauce and pass any remaining sauce at the table.
For more great easy dinner recipes visit: Dinners In A Flash
Julie Languille
Filed under easy recipes | Comment (1)