Monday, June 26, 2017

Lemon Parmesan Shrimp Pasta

Shrimp? Lemon?  Summer?
This easy recipe could be a staple in your menus over the summer.


2 lb large shrimp, peeled and deveined, uncooked
1 Tablespoon olive oil
2 Tablespoons garlic, minced
1 1/2 cups skim milk
1 cup shredded parmesan cheese
Salt and pepper, to taste
1 Tablespoon cornstarch
3 Tablespoons  lemon juice
Parsley, for garnish
8oz  bowtie pasta
Heat the oil in a large skillet.  Add the garlic and shrimp and saute, until the shrimp has turned pink and is cooked throughout, approximately 3-4 minutes. Remove the shrimp to a small bowl, and set aside.
Add milk to the skillet and whisk occasionally, bringing to a simmer. Whisk in cornstarch. Stir in lemon juice. Next, Stir in the Parmesan cheese, salt and pepper.  Simmer until sauce thickens slightly. Taste and adjust seasoning. Add in the pasta and shrimp, stirring to coat.
Garlic scapes are in season. So instead of the 2 tablespoons minced garlic, I chopped 3 scapes and sauteed them.  The oil we use is garlic infused olive oil. I'm not a fan of too much garlic. The scapes which are much milder than the garlic cloves and the mild garlic infused oil was the perfect match for this recipe.
It's hard to find fresh shrimp. Frozen works just as well. Don't  saute as much as you would because it is already cooked.  
 I substituted skim milk instead of the whole milk.  

Compliment with a vegetable or salad and you have a satisfying summer meal. 


What is a favorite summer meal you like to prepare for your family? 

Keep cool and enjoy, 

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