Tuesday, March 19, 2013

Lemon Pasta with Roasted Shrimp

Perfect Pairing:  Babich Sauvignon Blanc
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The first time I heard of lemon pasta I was not so sure I would like it, it just seemed a little strange.  Turns out, I love it.  So many pasta dishes are heavy and rich but Lemon Pasta with Roasted Shrimp is light and delicious.  It is also really quick to throw together.

I used meyer lemons which are a bit sweeter and less acidic, but I think regular lemons would work well.  If you use regular lemons you may want to use less and add more to taste.  The citrus flavored pasta pairs really well with the roasted shrimp.  Roasting is my favorite way to prepare shrimp.  I first wrote about it in my recipe for quinoa with roasted shrimp, asparagus, and goat cheese.

This dish is finished off with freshly grated parmesan and fresh herbs.  You could use whatever you have on hand but I really liked the combination of tarragon, basil, and parsley.

My favorite variety of white wine is Sauvignon Blanc from New Zealand.  It is crisp, dry, and refreshing.  It always seems to have a hint of grapefruit.  I know wine summaries have some pretty crazy descriptions that to most people are completely undetectable, but I really can pick out the grapefruit. 
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I ran across Babich Sauvignon Blanc at my local grocery store and it has been my go-to white wine ever since.  It is a great deal for under $15.  It is perfect in the sauce of this dish and served alongside.
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Lemon Pasta with Roasted Shrimp

Lindsay at Perfecting the Pairing


 
Ingredients:

·         1 Tb butter

·         2 Tb olive oil, divided

·         2 shallots, chopped

·         1 lb raw shrimp

·         ½ lb angel hair or cappellini pasta

·         ½ cup white wine

·         Zest of one meyer lemon (about 2 tsp)

·         Juice of two meyer lemons (about ¼ cup)

·         ½ cup freshly grated parmesan cheese

·         ½ cup chopped herbs (basil, tarragon, parsley, thyme)

·         Salt and pepper

Directions:

Preheat the oven to 400 degrees F.  Bring a large pot of water to a boil.

Heat the butter and one tablespoon of olive oil in a skillet over medium heat.  Add the chopped shallots and saut√© until softened, about 5 minutes. 

While the shallots are cooking toss the shrimp with the remaining tablespoon of olive oil and season generously with salt and pepper.  Spread the shrimp on a baking sheet and bake until cooked through, 10-15 minutes.

Add the pasta to the water and cook according to package instructions.  Before draining, reserve about a half cup of pasta water. 

After the shallots have cooked, add the wine to the pan and reduce by half, which should take about five minutes.  Stir in the lemon zest and juice.  Toss the cooked pasta with tongs in the wine sauce and pour in about a quarter cup of the pasta water.  If the pasta looks too dry, add more pasta water.  Right before serving stir in the parmesan cheese and chopped herbs.  Season with salt and pepper.  Serve topped with roasted shrimp.

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