A while back, I was looking through some of my old cookbooks (I usually buy them for the pictures), and I saw some yellow shrimp. I don’t recall what flavor the shrimp was, I want to say it was a Middle Eastern dish, but it looked so beautiful and I thought, “That looks like lemon shrimp. Boy that would be good right about now, lemon shrimp pasta, mmmmmm.” So, I decided to throw a few things together and see what would happen. Although I didn’t get the brilliant yellow color I saw in the picture, (they were likely cooked in turmeric), still, I got an amazing dish that I will definitely make again.
3/4 lb linguine
1 tbs olive oil
1 tsp garlic, chopped
1 small shallot, thinly sliced
12 oz large shrimp
4 c chicken stock
1½ c heavy cream
1 tbs ap flour
2 tbs water
1 tbs curly parsley, minced
2 tbs lemon juice
Salt to taste
Fill a spaghetti pot with water and bring to a rolling boil over high heat. Add the linguine and reduce a tad so it is still boiling, but not boiling over. Stir linguine so it doesn’t stick together. While the pasta is cooking, add olive oil, garlic and shallot to a large sauté pan. Begin cooking over medium high heat. Add the shrimp and sear on both sides until cooked and pink. Remove the shrimp and set aside. Pour in the stock and whisk in heavy cream, mixing well. Allow to simmer while you make the slurry. Do this by adding the flour and water to a small cup or bowl. Mix well with a fork, making sure to completely combine the two. Whisk the slurry into the simmering sauce. Allow to thicken. Once the sauce has thickened up, mix in the parsley and lemon juice. Add salt to taste and stir well. Remove from heat. If your pasta is done, strain in colander and rinse with warm water. Assemble by arranging the pasta on individual plates. Top with equal amounts of shrimp and pour some of that lemon sauce over the top. You can absolutely garnish with parsley and freshly grated parmesan cheese.
Girl-Chef Tastes 