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!|