FETTUCCINE WITH MEYER LEMON CREAM JEAN GEORGE (ADD SHRIMP)

FETTUCCINE WITH MEYER LEMON CREAM JEAN GEORGE (ADD SHRIMP) image

Number Of Ingredients 7

8 ounces store-bought fresh fettuccine
Kosher salt
1 1/2 cups heavy cream
Grated zest of 2 Meyer lemons
2 tablespoons fresh Meyer lemon juice
2-ounce block Parmigiano-Reggiano cheese
Coursely ground black pepper

Steps:

Bring a large pot of water to a boil and salt it generously. Meanwhile, whisk together the cream, lemon zest, and a pinch of salt. Pour 1 cup of the mixture into a large, deep skillet. Boil it rapidly, stirring frequently, until reduced by about half, about 8 minutes. After the sauce has reduced for 5 minutes, cook the fettuccine in the water until al dente, about 3 minutes. Drain the pasta well and add to the lemon cream. Reduce the heat to low and toss until well coated. Add the remaining cream mixture and the lemon juice and continue tossing until well coated. Divide among 4 shallow bowls. Grate the cheese directly over the pasta, forming a little mound. Grind a generous dose of pepper over the pasta. Serve immediately.