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Shrimp & Zucchini Pasta in Creamy Lemon Sauce
1/2 LB bow-tie pasta, cooked according to package directions
6 half-slices of side pork
2 tsp. minced garlic
1/2 C purple onion, chopped small
1 zucchini, peeled, seeded & sliced thin
2 tsp. lemon pepper
1 LB fresh or frozen (thawed) cooked shrimp, tails removed
Cook pasta according to package directions; drain and set aside. Add half-slices of side pork to a large skillet over medium-low heat. As grease forms, add garlic, onion, zucchini and lemon pepper. Stir. Cook, stirring frequently, until onions and zucchini have softened. Add shrimp and mix well; cook for a few minutes to warm shrimp through.
Creamy Lemon Sauce
2 TBS butter
1/2 TBS flour
1 tsp. minced garlic
2 tsp. lemon juice
Zest of 1/2 lemon
1/4 C chicken or vegetable broth
1/2 C milk
1/2 C cream
1/3 C parmesan cheese
Salt & lemon pepper to taste
Fresh or ground basil for garnish
Add butter to another skillet over medium-high heat. Once melted, sprinkle in flour and cook for one or two minutes, stirring often. Add garlic, lemon juice, lemon zest and broth. Allow mixture to bubble for about one minute. Whisk in cream and cook for a few minutes, or until sauce has thickened to preference. Stir in parmesan cheese and remove skillet from the heat. Season with salt and lemon pepper to taste.
Add drained pasta and sauce to the sauce skillet with shrimp and zucchini mixture; toss until coated. Garnish with more parmesan if desired and garnish with basil. Serve.
*Shrimp & Zucchini Pasta in Creamy Lemon Sauce images (C) Shenanchie O'Toole. (2023). Click on image to view larger size in a new window.
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