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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is a light, delicate but creamy dish. Very easy with great flavor. You can add some grilled chicken on the side as a fantastic meal. Or toss in some precooked shrimp for something extra easy. This is a mild flavor but oh so good. Ingredients:
1 lb angel hair pasta |
1 shallot, minced |
2 tablespoons garlic, minced |
1 1/2 cups heavy cream |
1 cup pecorino romano cheese (you can use parmesan too. pecorino has just more tang and i like it with this dish) |
1 lemon, juice of |
2 tablespoons lemon zest |
2 tablespoons lemon basil, chopped (or you can use regular basil if you can't find lemon basil) |
2 teaspoons fresh parsley, chopped |
1 cup dried plain breadcrumbs |
1 tablespoon olive oil |
1 teaspoon butter |
1 teaspoon kosher salt |
1 teaspoon fresh ground black pepper |
1 lemon, sliced as a garnish (slice in half and then half again so you make thin half moon or half circles) |
Directions:
1. Cream - In a small pot add the cream, lemon zest, juice and just let it cook on medium to low. It will slightly reduce. Just let it simmer for about 15 minutes while you make everything else.
2. Then in a separate pot (I use the pot I am going to cook the spaghetti in so I don't dirty another pot). Just heat heat up the butter olive oil on medium heat and then saute the garlic and shallot. Cook just 2-3 minutes until lightly sauteed and soft. Add that to the cream and lemon zest mixture.
3. Pasta - Just cook it accordingly to directions. Use the same pot that we did the shallots and garlic inches Most will take just 8-10 minutes is all once it comes to a boil. Angel hair cooks very quickly.
4. Cheese - add the cheese to the cream to slightly melt and cook just a minute. The heat of the pasta will melt the cheese.
5. Dinner time - drain the pasta and add the cream sauce, bread crumbs and fresh herbs. Toss and garnish with the fresh lemon slices and enjoy!
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