Lemon Garlic Shrimp Tagliatelle
Like the rest of the world, I am stuck at home. I am thankful to have a job that allows me to work from home and even more thankful for the healthcare professionals, first responders, farmers, distribution workers, and all other essential professionals who keep the world moving.
I have been staying home with the occasional trip to the grocery store to stock up, and taking a lot of walks around my neighborhood - how am I going to go back to an office job after taking so many walks? - to stay sane. Oh, and facetime happy hours are essential. I'm also trying to take one task of my major to-do list a day. So far, I have started to do yoga, created several bags to donate to charities of things I won't use, and organized my pantry shelves. The most dreaded is to clean my baking cabinet. It's a black hole of bakeware that falls down every time I open the door. shrug Maybe I'll give you a post no one asked for, how I organize my kitchen. Lots of time to think of content on quarantine.
Anyway, since I am staying at home, I have a lot of time on my hands to cook, and it's been great. I have the Philips Pasta Maker, but this pasta is doable by hand as well, and decided if I'm staying inside I'm going to carb up and make it fancy. I followed the instructions for flour and water ration, and added 1/4 cup minced parsley and the zest of one lemon, put the tagliatelle attachment on and let it run. I had some parsley in the fridge, a lemon that needed to be used up, flour, water and frozen shrimp so I was ready to create. If you don't have a pasta maker or don't want to both making pasta by hand, bucatini would be a great substitute for this.
Stay safe, and happy cooking!
Lemon Garlic Shrimp Tagliatelle
INGREDIENTS
1 pound fresh tagliatelle as made above or bucatini pasta
1 pound shrimp, shelled and deveined
garlic powder
kosher salt & pepper
4 Tbsp butter
3 garlic cloves, minced or grated
3 Tbsp heavy cream
1 lemon, zested and juiced
1/4 cups chopped parsley
grated parmesan
INSTRUCTIONS
In a large stock pot, cook pasta in boiling, salted water until al dente. Fresh pasta will take a few minutes in boiling water, or cook dried pasta according to the directions on the package. Drain but reserve some of the pasta water.
As pasta is cooking, season the shrimp with garlic powder, salt, and pepper.
Heat a large sauté pan over medium and add in butter. Let melt down, and add in shrimp. Cook for 2 minutes on one side, flip, and cook until just pink, about another minute. Remove shrimp from pan and set aside.
In the same pan, add in the garlic and let cook for 30-60 seconds or until fragrant. Vigorously stir in the lemon juice and heavy cream, creating a pan sauce. If you would like to thin it, add a 1/4 cup of pasta water to help. Once the sauce has come together, add in the pasta and stir. Plate, top with parsley, shrimp, and parmesan.