Shrimp Linguine with Meyer Lemon Cream

By RobinPD

Note that this is for 2 servings. If you double the recipe, toss ingredients together in the pasta pot instead of the skillet.

Ingredients

• 6 oz (180 g) linguine or fettuccine
• 1 tbsp (15 mL) 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 (1 mL) black pepper
• 1/2 cup (125 mL) whipping cream
• 1 tbsp (15 mL) grated Meyer lemon zest
• 3 tbsp (45 mL) Meyer lemon juice
• 1/2 tsp (2 mL) salt
• 1/4 cup (50 mL) grated Parmesan cheese
• 2 tbsp (30 mL) finely chopped fresh parsley or dill

Preparation

Step 1

In large pot of boiling, salted water over high heat, cook pasta until al dente stage, following package instructions. Drain well.

While pasta cooks, melt butter in large non-stick skillet over medium-high heat. Add shrimp, radishes if using, green onions and pepper. Cook until vegetables are softened and shrimp are just turning pink and opaque, 2 to 3 minutes. Do not overcook.

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, about 3 minutes. Reduce heat to low but don’t let sauce reduce further.

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