Penne with Lemon Pepper Shrimp
Servings
2Serving size
4 ounces shrimp with pasta and sauceThis recipe can easily be multiplied or divided by 2. This recipe makes good leftovers. Reheat gently to avoid overcooking the shrimp.
Ingredients
| 2 tsp. Lemon zest (the zest of about 1 whole lemon) |
| 1 lemon yields Lemon juice |
| 4 Quarts Water |
| 4 ounce Whole Wheat Penne (or gluten-free penne) |
| 2 tsp. Olive oil |
| 10 medium (4-1/8 inch long) Green onions (thinly sliced crosswise; keep white and green parts separate) |
| 1/4 tsp., ground Black pepper |
| 8 Ounces Shrimp, raw (peeled, deveined and sliced in half lengthwise) |
| 1 tsp.. Honey |
| 1/2 cups Shrimp stock |
| 2 ounce Semisoft goat cheese |
| 2 Tbsp. Fresh dill (chopped) |
Instructions
Juice the lemon into the dish and set aside.
Place the water in a large sauce pan over high heat. When the water boils, add the pasta.
When the pasta has been cooking for about 5 minutes, place the olive oil in a large skillet over medium high heat.
Add the white part of the green onions and cook for about 2 minutes. Stir frequently.
Add the black pepper and cook for about one minute. Stir frequently.
Add the shrimp and cook for about 5 minutes. Toss frequently.
Add the honey, lemon juice, lemon zest, salt, green part of the green onions, and shrimp stock. Stir well.
Cook for about 3 minutes until the shrimp begin to turn pink.
Add the goat cheese and cook for about two minutes. Stir well to help the goat cheese melt.
Drain the pasta and add the penne to the skillet. Add the dill.
Toss well and then serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Here is a great example of how much making your own shrimp stock can help your dish. You can use the shells from the 8 ounces of shrimp in this recipe by placing them in a small sauce pan, just covering them with water, then simmering for about 30 minutes. Drain the stock through a sieve and discard the shells. This will give you about 1/2 cup of delicious stock that really enhances your sauce. (If there’s extra, allow it to cool before freezing or refrigerating.)
I will often say that a recipe is simple, but this one really is. The prep takes about 10 minutes and about 10 minutes active cooking time. The result is at once light and creamy, peppery and tart, sweet and savory.