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Pasta limone
Ingredients
- 110 grams dry pasta (200 grams if fresh pasta is used)
- 2 large lemons
- 1/4 cup white wine (chardonnay preferred)
- 3/4 cup heavy cream
- 4 tablespoons butter
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- Fresh parmesan
Directions
- In a large saucepan bring water to a boil, add pasta and cook to al-dente (slightly undercooked), then strain pasta and put back in saucepan and set aside to keep warm.
Sauce:
- In a large shallow pan on medium to high heat melt four tablespoons butter.
- Squeeze in juice from one lemon.
- Add 1/4 cup of white wine then let alcohol boil off for one to two minutes.
- Add two teaspoons of garlic powder.
- Add in heavy cream 1/4 cup at a time, mixing in between
- Keep on medium heat to add pasta
Assemble:
- Remove warm pasta and place in shallow pan with sauce and mix well
- Remove tossed pasta and place on platter then add salt and pepper and squeeze juice from 1/2 lemon, finish with freshly grated parmesan
ADD ON:
- To upgrade the dish add tiger shrimp (simply sautéed in a pan with olive oil, salt and pepper).
