This was adapted from Smitten Kitchen’s spaghetti with lemon and olive oil. I basically just stole her delicious sauce, and cooked shrimp in it, then served over some gnocchi that my mom bought me at her local Italian market. This is a pretty simple dish, with a lot of flavor. And like a lot of things I try to do, you should already have almost everything at home, so it can be a great impromptu meal. Also this is a great recipe to improvise with (as with almost any pasta + sauce dish!).
What you will need:
- Gnocchi (or pasta)
- 3 or 4 lemons
- 1/4 cup olive oil
- 1/4 heavy cream
- at least 1/2 cup grated or shaved parmesan cheese
- anywhere from 1/2 to one pound of shrimp
- salt & pepper
Get your pot of water a-boiling, and cook your gnocchi/ pasta to your liking. While the pasta is cooking, you should zest the lemons until you get a tablespoon of zest, then juice all of them. Also get out all your other ingredients and measure them out. Clean and peel shrimp if you haven’t already.
After you drain the pasta, set it aside (and save 1 cup of the pasta water in case you want to thin out the sauce later). You can now use the already dirty pot to make the sauce. Add the cream, pasta water, lemon zest, shrimp and olive oil to the pot and boil for 5 or 6 minutes (basically until the shrimp is cooked). Make sure you are stirring constantly so you don’t get a burned layer going on the bottom of the pot.
Once the shrimp looks good ‘n pink, add the pasta back to the pot, along with the lemon juice and parmesan cheese. I kept the stove on low for this step, to help the cheese turn into melty gooey awesomeness. Add salt and pepper to taste.