Friday, October 9, 2015

Wendell's Creamy Pasta with Shrimp

Wendell made this dish a few weeks ago. The recipe is by Chef Michi and is from the August/September issue of our Generations Magazine.  I loved the lemony flavor.


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-tasting sauce.
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).


K and S said...


jalna said...

It really was good, Kat . . . and kinda refreshing.

Mokihana said...

Okay, this is something I really need to try. I've got some frozen shrimp that I think will work. Mahalo!

Susan said...

That looks amazing!

jalna said...

Great, Moki!!

Thanks Susan!

Mark Shelby said...

Holy Moly! ; )

Leslie's pics said...

oooooh that would be so perfect without the shrimp!! :)

jalna said...

LOL, Mark!

Wouldn't be quite the same, Les!

Kay said...

If it tastes as good as it looks, it has to be a winner. Yum!

Nippon Nin said...

Looks fabulous! I love shrimp!