Sunday, February 9, 2014

Lemon Cream Pasta

Perfect Pairing: Grilled Shrimp

I just got back from a wonderful vacation in Mexico.  While I was there I soaked up a lot of sunshine and enjoyed some gorgeous views.  
I had a fabulous time and met some great new friends, but it is nice to be home.  

News flash... it still very cold in Chicago.  That apparently did not change while I was out of the country.  It is a good day to be cozy inside!  Which is exactly what I am doing with my boyfriend today. 

Oh goodness, this pasta.  My cousin made this for me a couple of times before I tried it myself.  It is decadent and amazing.  You can always count on the Barefoot Contessa to have fantastic recipes. I am actually making it for my boyfriend for dinner tonight.

The pasta is tossed with slightly crisp broccoli, tomatoes, and greens and coated in a lemony cream sauce.  I followed this recipe with a couple of minor changes.  I substituted half of the cream for half and half, and used mache instead of arugula.  It is truly mouth watering.  We didn’t have any leftovers, but my cousin told me that if you do plan on having some leftover skip adding the whole pieces of lemon at the end.  They tend to make the dish bitter after it sits.

The pasta is fabulous on its own, but I loved the addition of grilled shrimp.  I used my favorite marinade, which is 2 parts Italian dressing to 1 part honey.  Just whisk it up and let the shrimp marinate it in for about 1 hour.  You can brush on the remaining marinade while you grill up the shrimp. 

1 comment:

  1. Mmm. This is making my mouth water. The shrimp on top look wonderful.


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