USRG Recipe-Lemon Pasta and Shrimp

	United States Restaurant Guide The Regional Dining and Cooking Guide to the USA (www.usrg.com)	Glossary	RECIPES

Lemon Pasta and Shrimp American Contemporary


A colorful, aromatic and elegant pasta dish. Don't be intimidated by the long list of ingredients - the dish really comes together quickly. The key here is fresh made pasta, preferably lemon-flavored. If you are lucky enough to get really flavorful pasta as I did from Assenti Deli in San Diego, omit the lemon juice and use only 1/2 teaspoon lemon zest.

Ingredients

1 pound fresh pasta
1/2 pound gulf shrimp (21-25 per pound)
1 teaspoon lemon zest
1/4 teaspoon crushed red pepper flakes
2 tablespoons olive oil
1 large onion, diced
1 red bell pepper, julienned into 1/4” strips
1 yellow bell pepper, julienned into 1/4” strips
3 larges cloves garlic, minced
1 tablespoon dried basil
1/2 teaspoon dried oregano
1/3 cup chicken broth
6 ounces frozen artichoke hearts, sliced
2 tomatoes, chopped
1/3 cup cooked asparagus pieces or peas (optional)
1 tablespoon lemon juice
Pecorino Romano cheese for grating +
1/2 cup fresh parsley, roughly chopped
Freshly ground black pepper, to taste +


1	Bring a pot of salted water to boil for pasta.

2	Combine shrimp with lemon zest and crushed red pepper flakes; set aside.

3	Heat the olive oil in a large skillet over medium-high heat and sauté the onion and the bell peppers until crisp-tender. Stir in the garlic, basil and oregano and cook 1 minute more.

4	Add the chicken broth, the artichoke hearts and the tomatoes and cook for 3 minutes. Add the asparagus or peas (if using), then transfer mixture to plate.

5	In same skillet, sauté shrimp until just pink, adding a little more olive oil if needed. Return vegetable mixture to pan with shrimp.

6	Cook pasta until just al dente. Drain, reserving 2 cups of pasta water.

7	Combine pasta and shrimp mixture, add lemon juice, grate in about 1 tablespoon of Romano cheese, and add a generous amount of freshly ground black pepper. Begin adding pasta water, ½ cup at a time, just until mixture moves loosely but is not saucy (you may not use all 2 cups of reserved water).

8	Serve in individual pasta bowls, topped with a light grating of Romano and a sprinkling of parsley. Pass cheese grater at table.

Serves

4 servings

Notes

Source

Foodie Kitchen

->usrg