Lemon Cream Shrimp and Pasta

READY IN: 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring water to boil with salt.
  • Add broccoli for 3 minutes to cook. Remove and blanch in cold water.
  • Add pasta to water and cook to desired taste.
  • Meanwhile, sauté 1 TBS garlic (I probably used 2 TBS I like a lot of garlic) in olive oil, cooking 1 minute on low heat.
  • Add 2 cups heavy cream and reduce over medium heat.
  • Add juice of 2 lemons and zest of 2 lemons along with 2 TSP salt and 1 TSP pepper.
  • Allow to reduce by half 10-12 minutes.
  • When sauce is close to ready, add cooked shrimp to sauce just to warm the shrimp.
  • Drain pasta.
  • Toss in cherry tomatoes, broccoli, arugula and the Lemon Cream Sauce.
  • Garnish with fresh Parmiganio Reggiano.
  • Serve immediately.
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