Shrimp Linguine with Meyer Lemon Cream

By RobinPD

From the Toronto Star. Note that this is for 2 servings.

Ingredients

• 6 oz linguine or fettucine
• 1 tbsp butter
• 10 large raw shrimp (size 21-25), peeled, deveined
• 2 medium radishes, thinly sliced (optional)
• 3 thinly sliced green onions, white and light green only
• 1/4 tsp black pepper
• 1/2 cup whipping cream
• 1 tbsp grated Meyer lemon zest
• 3 tbsp Meyer lemon juice
• 1/2 tsp salt
• 1/4 cup grated parmesan cheese
• 2 tbsp finely chopped fresh parsley or dill

Details

Servings 2

Preparation

Step 1

In pot of boiling, salted water, cook pasta until al dente, following package instructions. Drain well.

While pasta cooks, melt butter in non-stick skillet over medium-high. Add shrimp, radishes, green onions and pepper. Cook until vegetables are softened and shrimp are just turning pink and opaque, 2 to 3 minutes. Remove shrimp from pan with tongs; set aside.

Add cream, zest, juice and salt to skillet. Cook, stirring, until sauce is thick and reduced by one-third, 3 minutes. Reduce heat to low but don't let sauce reduce further.

Add pasta to sauce with shrimp, parmesan and parsley or dill. Toss with tongs to mix well and heat through. Serve immediately.