Pasta al Limone (With Shrimp)

This pasta dish is creamy and flavorful. The ingredients are simple and easy to find many times I already have them on hand. It's not a difficult dish to make but it is so good. perfect quick weeknight meal.

This Pasta Al Limone is perfect just by itself for a light meal with a salad.  I really enjoy it with shrimp, or mussels also. Chicken would be great to have with this also.

You can use store bought or homemade pasta whatever you feel like.

Pasta Al Limone

1-2 lemons, juice and zest

16 ounces of pasta

Kosher salt

3/4 cup heavy cream (approximately 180 grams)

8 tablespoons butter (approximately 113 grams)

4 ounces finely grated parmesan (approximately 45 grams)

Freshly ground black pepper

Flat-leaf parsley for garnish

1. Bring a pot of salted water to a boil. Prepare lemons while the water comes to a boil.
2. Zest one lemon in strips for garnish set aside. Zest the remaining lemon finely, set zest aside.
3. Juice both lemons, discarding seed and rind.
4. Cook pasta and drain reserving 3 cups of the cooking water. You won't use it all but it's better to reserve more than not enough.
5. In the pot on medium heat add finely zested lemon peel and heavy cream. Cook until fragrant, do not overheat the cream.
6. Whisk in the butter in three batches.
7. Whisk in the Parmesan cheese.
8. Add cooked pasta and stir to coat, add pasta water to thin out the sauce as needed.
9. Serve garnished with black pepper, zest strips, and parsley. 

Easy Baked Shrimp 

1.5 pounds raw shrimp, cleaned and peeled

6 ounces mushrooms sliced thin, optional

2-3 tablespoons olive or avocado oil

Salt

Pepper

Whatever seasoning you want, I used Creole

1. Toss all of the ingredients in a boil.
2. Arrange on a rimmed baking sheet.
3. Bake in a 375 degree oven until cooked. Shrimp overcooks easily, watch for it to turn opaque. So it doesn't overcook.

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