Lemon Chicken Pasta I posted earlier.. The sauce is a bit thin which is good because I didn't want a thick or heavy cream sauce but it was the lemon that made it really tasty. There's just something about using really fresh lemons that adds to the taste; the tartness of the lemon juice paired very well with the garlic and the creamy cheesiness of the sauce. This has the added bonus of being easy to prepare so it's a great option for a quick weeknight meal.
(I used brown rice noodles)
3 tablespoons extra virgin olive oil
4 cloves of garlic
1/2 teaspoon crushed red pepper
1 cup or more of shrimp, peeled and deveined, raw or cooked
2 lemons, zested and juiced
3/4 cup half-and-half (I used 3/8 cup whole milk and 3/8 cup heavy cream)
1/2 cup chicken broth
1 cup Parmesan, grated (or shredded)
1 cup baby spinach, stems removed
- Bring a pot of water to a boil. Salt the water well, and add pasta.
- Heat a large skillet over low heat. Add oil, garlic, and crushed red pepper. Cook until the oil sizzles and garlic is brown. Add lemon juice, half-and-half, and chicken broth to the garlic oil mixture. Raise the heat to med-low to med heat until the sauce begins to bubble. If your shrimp is raw, you may add it now to cook while the sauce bubbles.
- Drain pasta and add it, the zest, and 1/2 cup Parmesan to the cream sauce. Toss for a minute or two. Add shrimp if you haven't already and the spinach, and toss until well distributed. Top with remaining cheese.