Got To Be NC
Recipe by: Lisa Prince

Lemon Pasta with Shrimp and Grape Tomatoes

This recipe is very similar to a favorite of mine from the Barefoot Contessa.  I would also suggest substituting basil for the arugula and you can add any summer veggies or chicken instead of shrimp.

Servings: 4
Cook Time: Prep Time: 20 minutes; Total Time: 40 minutes
Meal Type: Entree
NC Ingredients: Shrimp, Tomatoes

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Ingredients

1
Tablespoon Olive Oil
1
Tablespoon minced garlic (2 cloves)
2
cups heavy cream
2
lemons
1
pound pasta (penne, fusilli, bowtie)
1
package (4-8 oz.) arugula
1/2
cup Parmesan cheese
1
pint grape tomatoes
1/2
pound NC shrimp, cooked and peeled

Directions

Heat the olive oil in a medium saucepan over medium heat.  Add the garlic, and cook for 60 seconds, then add the cream, zest and juice of the lemons, 2 teaspoons salt and 1-teaspoon pepper.

Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

Bring a large pot of water to a boil, add 1-tablespoon salt and the pasta, and cook al dente according to the directions on the package, about 12 minutes, stirring occasionally.  Drain the pasta and return it to the pot.

Immediately add the cream mixture and cook over medium-low heat for 3 minutes, until the pasta has absorbed most of the sauce.

Pour the hot pasta into a large bowl and add the arugula, Parmesan, tomatoes and shrimp.  Toss well, season to taste and serve hot.