LEMON SHRIMP ALFREDO
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Place a large skillet over medium-high heat, then add the olive oil and 2 tablespoons butter. When the oil is hot and the butter has melted, add the shrimp and sprinkle with a generous pinch of salt and pepper. Cook, stirring occasionally, until the shrimp are pink in color and cooked, 2 to 2 1/2 minutes. Quickly remove them from the skillet.
- Add the remaining 10 tablespoons butter and the cream to the same skillet. Cook for an additional 2 to 3 minutes, reducing the heat as needed, making sure it doesn't boil. Stir in 1 1/2 cups Parmesan, the lemon zest and garlic. Return the shrimp to the skillet and coat in the sauce, then add the parsley and toss to combine. Taste and adjust the seasoning as needed.
- Sprinkle over the remaining 1/2 cup Parmesan and more parsley, and garnish with lemon wedges. Serve straight from the skillet.
PASTA ALFREDO WITH LEMON AND ASPARAGUS
This simple one-pot pasta features fresh asparagus and is as lovely to look at as it is delicious to eat. Serve smaller portions of this creamy pasta as a first course, or make it a luxurious main dish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 35m
Yield Serves 4
Number Of Ingredients 7
Steps:
- In a bowl, whisk together egg yolks, cream, cheese, lemon zest, 1/2 teaspoon salt, and 1/8 teaspoon pepper to combine.
- In a large pot of boiling salted water, cook pasta 2 minutes less than per package instructions. Add asparagus; cook until bright green and tender, about 2 minutes more. Reserve 1/2 cup pasta water; drain.
- Return pasta and asparagus to pot along with egg mixture. Toss until well combined, adding a few tablespoons of pasta water at a time until sauce coats pasta. Add lemon juice; season to taste. Serve immediately, with more cheese, pepper, and lemon zest.
BAKED ALFREDO PASTA WITH BROCCOLI RABE AND LEMON
One of the great things about baked pastas is that you can get two different textures in one dish. Take the typical pasta Alfredo that's prepared in a skillet: It's delightfully creamy and lush, but the same, bite after bite. But add a green vegetable to that Alfredo pasta, pile it into a dish, top it with melty cheese and a crunchy bread crumbs, then bake it, and you get a vegetarian dinner that's got it all. If broccoli rabe isn't your thing, you can substitute cut asparagus or broccoli florets.
Provided by Ali Slagle
Categories dinner, weeknight, pastas, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 500 degrees. Bring a large pot of generously salted water to a boil. Place the butter in a 9-by-13-inch/3-quart pan or baking dish and transfer it to the oven to melt while the oven heats; remove it from the oven once it's melted.
- In a small bowl, stir together the panko, 1/4 cup Parmesan and the lemon zest. Add 1 tablespoon of the melted butter from the baking pan, stir until the panko is moistened with butter, then season with salt and pepper.
- When the water's boiling, add the pasta and cook until al dente, about 2 minutes less than the package instructions suggest. During the last minute of cooking, add the broccoli rabe. Reserve 1/2 cup pasta water, then drain the pasta and broccoli rabe.
- Whisk the cream, garlic and pasta water into the melted butter in the baking dish until smooth. Add the remaining Parmesan in large handfuls, vigorously whisking until smooth and combined. Add the pasta, broccoli rabe and half the mozzarella. Taste, and season well with salt and pepper. Stir until very combined.
- Top with the remaining mozzarella, then sprinkle evenly with the panko mixture. Bake until the mozzarella has melted and the panko is golden brown, 10 to 15 minutes.
LEMON AND PEA ALFREDO
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just short of al dente, 10 or 11 minutes.
- Meanwhile, heat a large straight-sided skillet over medium heat. Add the butter and olive oil to the hot skillet. When the butter is melted, add the garlic; cook, stirring often, until soft and fragrant. Add 1/2 cup of the pasta water, then reduce the heat to low.
- When the pasta is ready, lift it out of the water and add it directly to the sauce; reserve the pasta water. Sprinkle the Parmesan over the pasta and stir to combine. Return the heat to medium, add the mascarpone, lemon zest and 3/4 teaspoon salt and toss well. Continue cooking until the pasta is al dente, another minute or two, adding pasta water as needed to thin the sauce.
- Add the peas and lemon juice; toss well to combine. Add more pasta water as needed to reach the desired sauce consistency (you will most likely use about 1 1/2 cups pasta water in all).
- Sprinkle with the pink pepper and additional Parmesan, if desired.
SLOW COOKER CHICKEN AND ARTICHOKES IN GARLIC LEMON ALFREDO SAUCE
I was looking for a comfort food that I did not have to attend to while my family was skiing. The lemon gives this dish a fresh twist. I served this over pasta and sprinkled with grated cheese.
Provided by jenvs1
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h45m
Yield 4
Number Of Ingredients 8
Steps:
- Stir Alfredo sauce, garlic powder, lemon zest, and chicken broth together in the crock of a slow cooker until smooth. Place quick-mixing flour and water into a small jar with a lid and shake to combine; stir into sauce mixture.
- Place artichoke hearts and chicken breasts into slow cooker and cover with sauce. Cover and cook on Low for 4 1/2 hours.
Nutrition Facts : Calories 489.4 calories, Carbohydrate 17.6 g, Cholesterol 104.7 mg, Fat 33.5 g, Fiber 3 g, Protein 31.6 g, SaturatedFat 12.7 g, Sodium 1626.7 mg, Sugar 5.2 g
LEMON GARLIC ALFREDO SAUCE
To ensure perfect Alfredo make sure you use freshly grated cheeses. The canned stuff may seize and ruin the dish. Also, when adding cheese to any sauce (or soup) you need to make sure the temperature of the sauce is not higher then 180 degrees. When adding cheeses at temperatures over 180 degrees the cheese will actually go through a separation process rather than a melting process (cheeses like to melt slowly at lower temps) and results in a less than smooth end product. Serve over your favorite pasta.
Provided by gailanng
Categories Sauces
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Zest a lemon using a zester or a fine grater; set aside.
- Juice two lemons with a citrus reamer or juicer; set aside.
- In a medium sauce pan, melt butter and add the garlic with cream and boil until the cream is reduced by half.
- Add fresh lemon juice and lemon zest.
- Stir in parmesan and Romano cheese for 1-2 minutes; remove from heat.
- Sprinkle with black pepper and salt to taste.
LEMON BASIL ALFREDO SAUCE
This creamy sauce draws on Northern Italian ideas for a summer pasta. Experiment to get the taste you want! Great on chicken. Use your favorite noodle that holds sauce.
Provided by JaneRW
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until tender yet firm to the bite, 8 to 10 minutes. Drain.
- Melt butter in a saucepan over medium-low heat, about 2 minutes. Add garlic and cook until simmering, about 1 minute. Add heavy cream. Increase heat to medium and bring to a boil; simmer, stirring occasionally, until Alfredo sauce is reduced by half, about 20 minutes.
- Slowly whisk lemon zest and juice into the Alfredo sauce to avoid curdling. Stir in Parmesan, ricotta, and Romano cheeses until melted, 2 to 3 minutes. Stir in basil, salt, and pepper; cook for 2 to 3 minutes more.
- Pour the Alfredo sauce over the egg noodles.
Nutrition Facts : Calories 830.6 calories, Carbohydrate 40.1 g, Cholesterol 262.4 mg, Fat 67.3 g, Fiber 3.4 g, Protein 21.7 g, SaturatedFat 41.2 g, Sodium 660.5 mg, Sugar 1.2 g
LEMON CHICKEN ALFREDO SAUCE
Creamy chicken and Alfredo sauce with a lemon twist. Serve over noodles.
Provided by Ryan Smith
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a pan over medium-high heat. Saute chicken breasts with onion and garlic powder until browned and no longer pink in the centers, turning as needed, 7 to 10 minutes.
- Stir in cream cheese, 1/2 cup milk, basil, lemon juice, rosemary, and salt. Cook over low heat, stirring occasionally so sauce doesn't burn, for 15 minutes. Add peas and simmer for 15 minutes more. Add extra milk to thin sauce if it gets too thick.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 12.4 g, Cholesterol 96.3 mg, Fat 31.9 g, Fiber 3 g, Protein 19.6 g, SaturatedFat 14.5 g, Sodium 286.7 mg, Sugar 4.3 g
LEMON ALFREDO
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 minced shallot in a skillet with 1 tablespoon butter over medium heat until golden, 3 minutes. Whisk 1 1/4 cups heavy cream, 1 egg yolk and 2 teaspoons grated lemon zest in a bowl; reduce the heat to low and whisk into the skillet along with 1/3 cup grated pecorino. Whisk until slightly thickened, 2 minutes. Season with salt and plenty of pepper. Toss with 12 ounces cooked fettuccine and some pasta-cooking water. Top with more pecorino.
SHRIMP PASTA WITH LEMON ALFREDO SAUCE
I love pasta and am constantly creating a new dish from ideas I get from other dishes. Here is a quick and easy lemony version of alfredo sauce. Note: I like to add fresh diced tomatoes to this (I'll omit the sun dried) and steamed broccoli crowns for a really complete meal.
Provided by annconnolly
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel & de-vein shrimp.
- Sauté shrimp in 2T oil from sun dried tomatoes (don't over cook), and set aside.
- Bring 2 Qt water to a boil, add pasta and cook according to package directions.
- Add 1/2 jar sun dried tomatoes (oil & all) to the boiling water.
- Warm the alfredo sauce adding 4T lemon juice concentrate.
- Place a colander in the sink and put artichokes into it.
- Drain pasta over the artichoke hearts. (This gets them warm.
- Divide pasta onto four large plates.
- Place equal amounts pasta, artichoke hearts and sundried tomatoes on each plate.
- Pour sauce over pasta.
- Top each plate with equal amounts of shrimp and serve hot.
Nutrition Facts : Calories 392.2, Fat 6.3, SaturatedFat 1, Cholesterol 86.4, Sodium 522.2, Carbohydrate 63, Fiber 9.4, Sugar 2.4, Protein 24.3
LEMON CHICKEN & BROCCOLI ALFREDO
Rotini, chunks of chicken and broccoli florets are tossed in a creamy, lemony Alfredo sauce for a brightly flavored and quick weeknight meal.
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Cook broccoli florets and rotini according to package directions. Set aside.
- Spray both sides of chicken with olive oil and evenly sprinkle with lemon pepper chicken.
- Heat 1 tablespoon olive oil in large skillet over medium high heat. Cook chicken in skillet until cooked through, about 4 minutes per side (instant-read thermometer reads 165 degrees F). Remove chicken from skillet; cut into cubes and keep warm.
- Wipe out skillet and return it to stove. Stir together Ragu® Classic Alfredo sauce, lemon zest, and lemon juice in skillet. Heat over medium-low heat until warmed through, stirring occasionally. Add pasta, broccoli, and chicken to skillet, and stir to combine. Cook until heated through.
- Serve with grated Parmesan cheese, if desired.
Nutrition Facts : Calories 840.3 calories, Carbohydrate 95.7 g, Cholesterol 130.1 mg, Fat 27.3 g, Fiber 7.7 g, Protein 48 g, SaturatedFat 8.4 g, Sodium 764.5 mg, Sugar 5.1 g
LEMON PEPPER CHICKEN FETTUCCINE ALFREDO
Steps:
- Mix lemon pepper, salt and oil together. Coat chicken breasts with mixture. Heat grill or preheat oven to 350°. Melt butter in medium saucepan over medium heat. Add green onion, red bell pepper and garlic. Cook until soft, about 5 minutes, stirring frequently. Add water, milk, pasta and contents of seasoning packet and bring just to a boil. Reduce heat to low boil. Cook uncovered for 10-12 minutes, stirring frequently, until pasta is tender. Grill/Bake chicken while pasta is cooking. When pasta is done, remove from heat and let stand 5 minutes for sauce to thicken before serving. Place pasta on serving platter. Slice chicken and place on top of pasta. Serve.
VEGAN LEMON FETTUCCINE ALFREDO
This high-fiber, low-fat, dairy-free version of a comfort classic hits all the right notes: creaminess from the soy cream cheese, big flavor from the garlic, lemon and pepper and cheesiness from the nutritional yeast.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil and cook the fettuccine according to package directions. Strain, reserving 1 cup of the pasta cooking water.
- Add the soy milk, soy cream cheese, almonds, nutritional yeast, lemon zest, 1 teaspoon salt and 1/4 teaspoon pepper to a blender and process until smooth.
- Heat the oil and garlic in a large skillet over medium heat, stirring until the garlic just starts to sizzle and softens, about 1 minute. Add the soy milk mixture and 1/2 cup of the reserved pasta water, bring to a simmer and cook until thick and creamy, about 8 minutes. Remove from the heat, add the fettuccini and parsley and toss to combine. Thin out with a little more pasta water if needed.
- Divide the pasta among four bowls and sprinkle each with some nutritional yeast and a few grinds of pepper.
Nutrition Facts : Calories 520 calorie, Fat 15 grams, SaturatedFat 1.5 grams, Sodium 640 milligrams, Carbohydrate 74 grams, Fiber 6 grams, Protein 22 grams, Sugar 7 grams
SAUSAGE MUSHROOM ALFREDO PASTA WITH STRAWBERRY LEMON SUPREME
Make and share this Sausage Mushroom Alfredo Pasta With Strawberry Lemon Supreme recipe from Food.com.
Provided by Publix Aprons Simpl
Categories Pork
Time 35m
Yield 6 , 6 serving(s)
Number Of Ingredients 14
Steps:
- Bring water to boil for pasta. Chop leek (white part only; 1 cup); chop parsley.
- Remove sausage casing: cut almost in half (butterfly); turn sausage over and peel casing away (wash hands). Preheat large sauté pan on medium-high 2-3 minutes. Place 1 tablespoon oil in pan, then add sausage; brown 3-4 minutes, stirring to crumble meat, or until no pink remains. Meanwhile, cook pasta following package instructions.
- Remove sausage from pan. Add remaining 1 tablespoon oil to same sauté pan, then add mushrooms and leeks; cook and stir 3-4 minutes or until tender.
- Reduce heat to medium-low and stir in wine; simmer 2-3 minutes or until reduced by about one-half.
- Stir in Alfredo sauce; bring to a simmer. Meanwhile, shred cheese (1/2 cup) into sauce; whisk until melted. Stir in pasta and sausage; cook and stir 1 minute. Sprinkle with parsley and serve.
- Nutritional Information: CALORIES (per 1/6 recipe) 400kcal; FAT 21g; CHOL 55mg; SODIUM 810mg; CARB 36g; FIBER 4g; PROTEIN 14g; VIT A 8%; VIT C 8%; CALC 10%; IRON 15%.
- Strawberry Lemon Supreme:.
- Set whipped topping out to thaw. Slice strawberries.
- Cut six 1/2-inch-thick slices from cake; arrange 4-5 slices to cover bottom of 9-inch-square serving dish. Drizzle or brush creamer over cake slices.
- Combine yogurt and strawberries; spoon mixture evenly over cake slices. Spread whipped topping over strawberry mixture.
- Crumble remaining cake slice over edge for garnish. Chill 1 1/2 hours (or overnight) until thoroughly chilled and cake slices are softened. Serve. (Makes 9 servings.).
- Nutritional Information: CALORIES (per 1/9 recipe) 170kcal; FAT 7g; CHOL 15mg; SODIUM 90mg; CARB 22g; FIBER 1g; PROTEIN 2g; VIT A 2%; VIT C 30%; CALC 4%; IRON 0%.
Nutrition Facts : Calories 419.9, Fat 21.5, SaturatedFat 9.5, Cholesterol 56.5, Sodium 360.7, Carbohydrate 41.8, Fiber 3.3, Sugar 10, Protein 12.7
SAUTEED GARLIC SCALLOPS IN CAPER-LEMON ALFREDO
Just came up with this one tonight. I served it over linguine. I made it for my wife, and now she just can't stop raving about it. She liked it so much, she wanted me to write it down for all eternity... Hmm, I think I do all the work around here. Ha!
Provided by MattyHam
Categories Seafood Shellfish Scallops
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Smash 2 cloves of garlic; dice or slice the other three. Wash scallops and thoroughly dry on paper towels. Rub smashed garlic over scallops and season with salt.
- Heat a skillet over high heat. Add 1 tablespoon butter and 1 tablespoon oil. Cook scallops in batches until lightly crusted and firm, about 1 1/2 minutes per side. Remove from pan and set aside.
- Pour water and white wine into the hot skillet and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Remove from heat.
- Heat remaining oil in a separate pan over medium heat. Add onion and season with salt and pepper; cook and stir for 1 minute. Add the minced garlic and cook until mixture is lightly browned, about 5 minutes. Transfer mixture to the first skillet and heat over low heat.
- Add cream and remaining butter; heat until it starts to bubble. Stir in lemon zest and juice and cook until heated through, 1 to 2 minutes. Add the scallops and capers; warm for about 30 seconds. Plate scallops and sauce; top with Parmesan cheese and parsley.
Nutrition Facts : Calories 519.7 calories, Carbohydrate 9.2 g, Cholesterol 153.5 mg, Fat 43.1 g, Fiber 2.5 g, Protein 24.3 g, SaturatedFat 20.8 g, Sodium 477.8 mg, Sugar 1.1 g
HOMEMADE NO-EGG PASTA WITH LEMON ALFREDO SAUCE RECIPE BY TASTY
Here's what you need: all purpose flour, kosher salt, aquafaba, olive oil, frozen peas, unsalted butter, garlic, all purpose flour, whole milk, grated parmesan cheese, kosher salt, freshly ground black pepper, lemon, lemon juice
Provided by Katie Aubin
Categories Dinner
Time 1h12m
Yield 2 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk together the flour and salt.
- Combine the aquafaba and olive oil in a small bowl.
- Make a well in the center of the flour, then pour in the aquafaba and oil. Use a fork to slowly incorporate the flour into the wet ingredients. Once it comes together as a shaggy dough, turn out onto a clean surface and knead for 5 minutes, discarding any unincorporated floury bits, until the dough is smooth and springs back when pressed with a finger.
- Wrap the dough in plastic and let rest at room temperature for 30-60 minutes.
- Cut the dough in half. Wrap one half in plastic, then shape the other half into a rectangle. Roll out the dough into a larger rectangle. Fold the top and bottom third over the center of the dough and roll out again to a thinner rectangle. You should be able to see your hand through the dough.
- Fold the top and bottom third of the rectangle to meet in the center of the dough, then fold in the top and bottom third again. Cut the dough into thin strips. Unroll the dough strips and transfer to a floured baking sheet, tossing to coat the strips in flour so they don't stick together. Repeat with the remaining dough.
- Bring a large pot of salted water to a boil.
- Meanwhile, make the lemon alfredo sauce: Melt the butter in a deep skillet over medium heat. Add the garlic and cook for 1 minute, until fragrant. Add the flour and whisk to combine. Cook for 3-5 minutes until the flour is golden brown and the mixture is bubbling.
- Gradually whisk in the warmed milk. Bring the mixture to low simmer and cook, whisking frequently, until thickened, 5-7 minutes.
- Remove the pan from the heat and stir in the Parmesan, salt, and pepper until the Parmesan melts.
- Whisk in the lemon zest, then gradually whisk in the lemon juice, a little at a time, to prevent the sauce from curdling.
- Add the pasta and frozen peas to the boiling water and cook for 1-2 minutes, or until al dente. Reserve a bit of the pasta cooking water, then drain the pasta.
- Add some of the reserved pasta cooking water to the sauce and whisk to incorporate, loosening the sauce a bit. Add the pasta and peas to the sauce and gently toss until well coated.
- Divide the pasta between 2 plates and top with a bit of freshly ground pepper. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 1099 calories, Carbohydrate 139 grams, Fat 42 grams, Fiber 9 grams, Protein 40 grams, Sugar 11 grams
LEMON GARLIC CHICKEN ALFREDO
My family loves this. It's very rich tasting without all of the extra fat and calories found in normal alfredo sauce.
Provided by foodie101
Categories Chicken Breast
Time 25m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute garlic and butter. Whisk in flour and milk. Slowly add remaining ingredients.
- Serve over cooked angel hair or pasta of choice. May add steamed vegetables if desired.
Nutrition Facts : Calories 194.2, Fat 10.5, SaturatedFat 5.7, Cholesterol 48, Sodium 422.7, Carbohydrate 7.5, Fiber 0.2, Sugar 3.4, Protein 16.4
SOUTHWEST ALFREDO WITH LEMON-LIME CHICKEN
This is a recipe I have been playing with for years and have finally perfected. It's a flavorful spin on your ordinary Alfredo sauce and it only takes about 45 minutes total! I have to make it for my mom every time she is in town.
Provided by Zabrina Graves
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 450°F.
- Place frozen chicken in a glass baking dish. In a bowl whisk together juices, garlic, oregano, salt, pepper flakes, and oil.
- Pour over chicken and bake for 20 minutes.
- While chicken cooks, grill onion.
- In a food processor puree roasted red pepper and onion. Set aside.
- When timer goes off for the chicken pull it out, turn, and baste. Return to oven for 20 minutes.
- At this time start to boil the water for the pasta and cook to package directions.
- When pasta is done DRAIN OVER A MEASURING CUP, this will give you your 1/4 cup of pasta water.
- In same pot melt the 6T. of butter on low. Add pepper mixture and heat for 1 minute.
- Add pasta and toss to coat. Add parmesan, salt, 3T. butter, pasta water, and heavy cream.
- Cook on LOW for about 5-10 minutes, stirring occasionally until it reaches your desired thickness.
- By this time the chicken should be done. While the sauce cooks cut the chicken into slices or bite size pieces.
- Pile pasta on your plate, sprinkle with parmesan and chicken.
- Enjoy!
Nutrition Facts : Calories 1005.3, Fat 81.1, SaturatedFat 36.6, Cholesterol 261.9, Sodium 778.9, Carbohydrate 32.5, Fiber 0.7, Sugar 1.8, Protein 39
LEMON MUENSTER CHEESE ALFREDO SAUCE
The kids don't like strong smelling cheese (teenagers are so picky) and the husband doesn't like the texture of most alfredo sauces, but they all like lemon anything and I had some muenster cheese in the fridge, so that's what I used. It's still one of the kids' favorite meals ten years later. Quick and easy to make. It's also...
Provided by Liz Singleton
Categories Pasta
Time 35m
Number Of Ingredients 7
Steps:
- 1. Bring cream (reserve 1/4 cup of cream first and keep it cold) to a near boil, stirring constantly so it doesn't burn. Add handful of cubed cheese whisking constantly. Keep adding cheese until cream is saturated and will no longer suspend additional melted cheese. (3/4 pound of cheese per pint of cream.)
- 2. Squeeze in lemon juice from fresh lemons. (Heat lemons in microwave for 30 seconds each to obtain juice easily.)Season with white pepper. I usually use 1/2 tsp. (You can use black pepper, but the white is spicier and doesn't affect the color of the sauce.)
- 3. Mix cornstarch with reserved cream to make thick paste. Whisk cornstarch solution into sauce to thicken. The thicker your cornstarch mixture, the thicker your sauce.
- 4. Remove sauce from burner. Adjust to taste with additional lemon juice (I use concentrate) and white pepper.
- 5. Serve over cooked pasta. Leftover sauce will keep in the fridge or freezer - to bring it back to life, heat slowly and add some milk to thin it back out.
- 6. VARIATION: For those who want a more substantial dish or to change it for leftover night - stir fry mushrooms, shrimp,or clams with fresh garlic in olive oil and serve over the pasta and sauce. This is especially tasty if you toast the fresh garlic.
LEMON BASIL ALFREDO
Steps:
- Peel and devein shrimp In large pot,on medium heat, melt butter and add flour. To this mixture, slowly add milk, stirring quickly to prevent lumping. Continue whisking mixture until it comes to a boil, reduce heat. Add garlic, salt & pepper and cheese. Cook until mixture starts bubbling. Reduce heat again. zest the lemon into the cheese sauce. Juice the lemon and add juice to sauce. Stir in mayonnaise.Add shrimp and fresh basil. Fill large oven with water, bring to boil, salt the water and add the pasta. Follow instructions for pasta. Drain pasta and servie with lemon basil sauce.
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