Rotelle with Shrimp and Lemon -my comments are in{}
12 oz. rotelle, or other spiral or corkscrew pasta
1 c. heavy cream (I used half milk, 1/2 cream)
4 tbs. (1/2 stick) butter
1/8 tsp. cayenne pepper (needed a bit more)
1/4 c. greated Parmesan or Romano (used romano)
1 clove garlic halved
1 lb. medium size fresh shrimp, shelled,deveined,
or 1 lb. frozen thawed and drained (used frozen)
1 c. finely chopped fresh herbs such as parsley, basil chives (used basil)
grated rind of 1 large lemon (1 tbs)
Juice of 1 large lemon (about 3 tbs.)
1 tbs. capers coarsely chopped if large
lemon wedges
Cook rotelle in boiling salted water in large saucepan, drain.
Meanwhile combine cream,2 tbs of the butter,cayenne pepper , cheese in small saucepan
Place over low heart to heat through
Saute garlic in remaining 2 tbs. butter in med. size skillet , remove garlic wehn i begins to brown.
Increase heat to med.-high. Add shripm and stir fry til firm, pink and curled about 3-5 minutes. Quickly stir in herbs, lemon rind and juice, and the capers. Remove from heat.
Transfer to warm werving bowl. Pour hot cream sauce over pasta, toss together until well blended. Sppon shrimp mix over pasta, toss. Garnish with lemon wedges and basil leaves.
This is from an old Family circle magazine and made a nice light dish with salad.
12 oz. rotelle, or other spiral or corkscrew pasta
1 c. heavy cream (I used half milk, 1/2 cream)
4 tbs. (1/2 stick) butter
1/8 tsp. cayenne pepper (needed a bit more)
1/4 c. greated Parmesan or Romano (used romano)
1 clove garlic halved
1 lb. medium size fresh shrimp, shelled,deveined,
or 1 lb. frozen thawed and drained (used frozen)
1 c. finely chopped fresh herbs such as parsley, basil chives (used basil)
grated rind of 1 large lemon (1 tbs)
Juice of 1 large lemon (about 3 tbs.)
1 tbs. capers coarsely chopped if large
lemon wedges
Cook rotelle in boiling salted water in large saucepan, drain.
Meanwhile combine cream,2 tbs of the butter,cayenne pepper , cheese in small saucepan
Place over low heart to heat through
Saute garlic in remaining 2 tbs. butter in med. size skillet , remove garlic wehn i begins to brown.
Increase heat to med.-high. Add shripm and stir fry til firm, pink and curled about 3-5 minutes. Quickly stir in herbs, lemon rind and juice, and the capers. Remove from heat.
Transfer to warm werving bowl. Pour hot cream sauce over pasta, toss together until well blended. Sppon shrimp mix over pasta, toss. Garnish with lemon wedges and basil leaves.
This is from an old Family circle magazine and made a nice light dish with salad.