Lemon Pasta?
I love lemon, especially in savory cooking. My favorite at the moment is lemon baked chicken, where the chicken is basted in a mix of lemon juice, butter, salt, and pepper. But due to my overabundance of lemon and pasta in my cupboard, I want to know if anyone has a good recipe combining these two ingrediants.
Thanks!
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15 Comments:
Just a couple weeks ago, this recipe was posted in the Dinner Tonight section:
http://www.seriouseats.com/recipes/2008/01/dinner-tonight-lemon-linguine.html
Give it a whirl, it looks and sounds fantastic.
seyo at 7:41PM on 02/14/08
I love this recipe and it is no-fail and so easy! If I ever lost this recipe I'd be sunk because I make this as least once a month and have wowed dinner guests. You think you won't forget, but......
If you try it, I know you'll enjoy:
Shrimp Scampi
2 T olive oil (I used extra-virgin)
2 T melted butter
1/4 cup lemon juice
2 t lemon zest
pepper to taste
3 T finely minced shallots
3 cloves finely minced garlic
2 lbs jumbo shrimp cleaned
Combine all except shrimp in shallow baking dish. Add shrimp and turn several times to coat thoroughly. Place in broiler about 4 inches from heat for 2 minutes, turn and broil the other side for 1-2 minutes more. (Can also be sauteed on stovetop).
Garnish with chopped parsley. Serve over linguini (1/2 box if using dry). Bon Appetit!!
PerkyMac at 8:30PM on 02/14/08
p.s. - you could try a "lessipe" by skipping the shrimp. It would still be tasty.
Don't skewer me y'all, but I like a little parm reggiano on mine, even with shrimp. Cowering with head tucked under arm, ready for the onslaught.
;)
PerkyMac at 9:59PM on 02/14/08
Not a pasta dish but Lemon Risotto is great.
kjgibson at 10:16PM on 02/14/08
The whole no cheese with seafood thing is BS. No shame in some grated parm on your shrimp. I do it all the time, and love every bite. AND drink red wine with it, so there :oP
seyo at 10:57PM on 02/14/08
Hey seyo - I'm not ashamed, just shaking in my boots ......uhhhhh...... slippers. I know some are adamant about no cheese with seafood. I don't know any Italians who would sprinkle cheese of any sort on seafood, yet it goes on nearly everything else. I don't get it, and that cheese is just so
@&%#@# great. I am ashamed that I left it out (created a real lessipe) initially because of fear of reprisal. Now that the cheese is out of the bag, I also like red and white wine and drink what I have on hand, regardless, as long as they are dry. I'm so bad, I'll eat french bread with Italian food and vicey versey. Forget the skewering..............somebody call 911 and get it over with.
Hey, that was fun! ;-)
PerkyMac at 11:59PM on 02/14/08
Whatever gets you through! Parm on seafood is nothing to be ashamed about
iswhaticrave at 7:28AM on 02/15/08
I've tried it a bunch of times (cheese on seafood) and it always leaves me slightly nauseated. And I'm not even Italian! (Was raised in a mostly Italian suburb though - think it rubbed off?) But if you want it, go for it. :-)
That said, I prefer red wine about 99% of the time, no matter what I'm eating.
If I had lots of lemons and lots of pasta, I'd probably do seafood too. Scallops if I could find any good ones. Or mussels, with white wine and garlic.
wellred at 8:36AM on 02/15/08
Here's one of my favorite lemony pasta dishes (from House Beautiful Entertaining): Linguine with Smoked Salmon.
Chop an onion and a fennel bulb and and cook in 1/2 to 1 cup chicken broth, until softened quite a bit. Puree in a blender or with an immersion blender. It doesn't have to be completely smooth. Add the juice and grated zest of one lemon (or more or less) and cream (at least 1/4 cup, but more if you want). Bring to a simmer, then add hot cooked linguine. Divide the pasta among serving bowls and top with slivered smoked salmon and additional grated zest.
Dee at 8:46AM on 02/15/08
I used to frequent a restaurant that had a lemon spaghetti that was to die for (I moved away, sadly). I had good results recreating it at home like this:
6 tbsp. butter
Zest of a lemon (in large peels, not grated)
2 tbsp. dry white wine
3 tbsp. cream
1 lb. spaghetti (or any other pasta)
a LOT of Parmesan or Pecorino
freshly ground pepper
Melt the butter in a small sauce pan with the lemon peels on low heat. Once the butter is hot and melted, stir in the white wine and cream and simmer for 1 minute, then remove the pan from the heat and let it sit for 10 - 15 minutes (so that the lemon peel infuses the sauce). Meanwhile, cook the pasta and reserve a little pasta water (about a 1/2 cup). Remove the lemon peels and toss the pasta with the sauce and starchy water. Serve in a big bowl and top with a LOT of Parmesan or Pecorino cheese and the freshly ground pepper.
It's super simple and really addictive.
bitchincamero at 10:42AM on 02/15/08
Italian shmitalian. I've had plenty of shrimp parm subs. I'd like to see you try to tell my friends from North Carolina that they shouldnt be eating their shrimp and cheddar grits. And the French arent so restrictive. There are tons of recipes for seafood gratins, which contain both cream and melted cheese.
seyo at 1:26PM on 02/15/08
Here ya go...Danny Meyer's lemon pasta recipe via Ruth Reichl...
it's fabulous
jbeach at 4:05PM on 02/15/08
Try this on for size:
Lemon Linguine
2 tablespoons butter
1/2 cup dried breadcrumbs
3 large egg yolks
1/2 cup heavy cream
1/2 cup grated Parmigiano-Reggiano
zest of 1 lemon and juice of 1/2, plus more juice if needed
pinch of salt
freshly milled black pepper
1 lb. linguine
4 tablespoons butter
2 tablespoons minced parsley
Melt the butter in a small skillet over medium heat and stir in the breadcrumbs. Stir until toasted. Set aside.
Bring a large pot of salted water to the boil.
In a bowl, with a fork, blend the yolks, cream, parmesan, lemon zest and juice, salt, and pepper. Taste the sauce and if you want it more lemony, add more juice.
When the pasta is just al dente, remove a cup of the cooking liquid, drain the pasta, and return I to the pot. Throw in the butter and stir and swirl until the pasta is all coated.
Stir in the egg mixture and turn the pasta in it, adding a few tablespoons of the cooking liquid if it looks a bit dry.
Place in serving bowls and sprinkle with parsley and buttered bread crumbs.
Yield: 3-4 servings
Gourmet Guy at 5:16PM on 02/15/08
I'm not a purist by any means, and in fact I'm on the verge of making an old-school, retro Baltimore-style crab dip with lots of cheese in it for a birthday party I'm throwing (for myself, no less).
But I had to laugh when I saw PerkyMac's "skewering" comment -- I remembered the excerpt in Bill Buford's "Heat", where he mentions that there are restaurants in Italy that refuse to even serve lemon with the fish, they're such seafood purists...
Julie at 11:27PM on 02/16/08
You could try spaghetti slicked with butter and tossed with lemon zest, lemon juice, fresh breadcrumbs, grated Parmesan, and finely shredded arugula.
Or, if you're not opposed to sardines, I have a recipe for sardine pasta with lemon and capers here.
thebasilqueen at 11:12PM on 02/17/08