Saturday, December 10, 2011

Lemon Scallion Pasta with Shrimp

Pin It Now! Is it really December 10th?!  Eek!  This little elf needs to kick her Christmas planning into high gear!  This year we are spending the holiday in the snow with my family.  We are very much looking forward to our white Christmas!!  (And by "we" I mean Hubby and myself.  Chico isn't so much a snow dog.)  ;)

After running errands this afternoon and trying to get a 6-year-old chihuahua to model for our Christmas photo (yes, we're those people) we needed something quick & simple for dinner.  I remember catching the tail end of an episode of Rachael Ray's 30 Minute Meals a couple of years ago in which she was finishing up a lemony pasta side dish.  I took inspiration from that and customized, adding some shrimp to make it a more hearty meal. I'm so bad about measuring, so these are approximations.  Just fiddle with it until it tastes good to you.  My Hubby likes lots of lemon, so I went a bit heavy.

Lemon Scallion Pasta with Shrimp
1 lb spaghetti
2 c low sodium broth (chicken or vegetable)
1/4-1/2 c low sodium soy sauce
2-3 lemons, zested and juiced
drizzle of olive oil
1 bunch scallions, cut into slices on the diagonal
1/2 lb shrimp

Cook the pasta according to package, draining just shy of al dente.  While the pasta cooks, combine broth, soy sauce, lemon juice and lemon rinds in a small saucepan.  Bring to a simmer and cover, heat off, for about 7 minutes (allowing the lemons to steep.)  As the sauce steeps, saute shrimp in olive oil until pink and opaque.  Toss shrimp into drained pasta.  Pour sauce through a strainer onto pasta and shrimp and toss to coat.  Cover and let sit for 5 minutes.  The pasta will soak up the sauce and finish cooking to the perfect al dente.  Fold in scallions and lemon zest and top with a sprinkle of freshly grated parmesan.

Grow your own scallions!


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