A golden rule: no cheese with seafood in Italian cooking. But a little cheese does so well with this lemony cream sauce!
1 lb rigatoni or spaghetti, cooked
1 lb jumbo shrimp, deveined, shelled and baked
Garlic salt to taste
Juice and zest of two lemons
3/4 cup heavy cream
1/2 cup white wine (or low sodium chicken broth)
1 Tbsp butter
1/4 cup chopped fresh flat leaf parsley
1/4 cup fresh grated Parmesan cheese
Salt and fresh ground black pepper to taste
1/2 tsp red pepper flakes (optional)
Try baking shrimp! Preheat oven to 350 degrees. Prepare a rimmed baking sheet with cooking spray and pour in 1/2 cup water onto the pan — creating a shallow bath. Place the shrimp onto the pan, season with garlic salt and bake for about 8 –10 minutes (while pasta cooks). When done, set aside shrimp and cooked pasta while you prepare lemony, fresh-
Zest both lemons. Squeeze juice and pulp into a cup. Set aside. In a 12” skillet or sauté pan, combine cream, white wine and butter,.a bring to a boil. Turn down heat and gently stir until the sauce starts to thicken (about 8 minutes). Stir in lemon juice, and season with salt and pepper to taste. Add shrimp to sauce and heat through; then toss with pasta. Sprinkle with parsley, lemon zest, Parmesan and red pepper flakes (optional). Serve.
Serves: 4 | Time: 30 minutes
Chef Michi’s Cooking FRESH
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