JUNE: Lemon Basil Pasta With Shrimp

Last week I had friends in from England.  I had planned an Italian dinner with a fresh tomato basil sauce.  During the course of the day I discovered that one of  my guests did not eat tomatoes. What to do. I came up with this while touring them around Southern Vermont.


1 head of garlic, peeled and chopped
1-1.5 cups of fresh basil chiffonade
1/3 – 1/2 cup of olive oil

juice of 1.5 fresh lemons
salt and pepper to taste
1 tsp red pepper flakes
1.25 – 1.5 cup heavy cream

2 lbs shrimp, peeled and deveined
1 lb pasta, spaghetti or linguini etc.

freshly grated parmesan

Heat the olive oil in a large sauce pan. Add the garlic and saute for 1 minute, add the basil and cook until wilted.  Add the lemon juice and heat through. Hold.

Cook the pasta.

Add the shrimp to the basil lemon mix and saute until cooked through.
Just before serving add the salt and pepper, red pepper flakes, and drizzle in the cream to the consistency that you like. 

Drain the pasta and add to the shrimp mix. Toss. Serve with freshly grated parmesan.

Serves 6

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