Pesto Lemon Pasta with Shrimp and Salmon
I had lemon slices, fresh basil and the meyer lemon linguine. I always have pesto in the pantry or fridge - there was shrimp in the freezer and leftover salmon in the fridge. Add garlic and shallots, a little wine - how can this be anything but delicious?
In a saute pan:
Add 2-3 T of olive oil and heat up the pan. Add about 1/3 cup finely chopped shallots. Let shallots soften and just start to brown - and then add about 2T chopped garlic. Add 1-2 T butter and saute until aromatic. Add in 1.5 T good pesto sauce. Add half a lemon - chopped up with rind etc. The lemon melts into the saute. Add about 1 cup of white wine - I used a Sauvignon Blanc, salt and pepper - and simmer until liquid reduces about half way. Don't dry out the pan.
Optional: I added in about a 1/4 cup of chopped sun dried tomatoes and a good pinch of chopped basil (keeping most the basil to garnish after pasta is in serving bowls)
Bringing this together requires cooking up the pasta before you add in the shrimp. I used Pappardelle's Meyer Lemon linguine noodles (Pappardelles pasta). Salt the water, boil until al-dente and then drain. Put pasta back into pot.
Back to the simmering saute - its time to add the shrimp. Check and make sure that you have enough sauce to actually simmer the shrimp in - if it looks a little sparse, add some more wine. How can this hurt?I'd say that the liquid should cover by at least a quarter inch the bottom of the pan. Add the shrimp and crumbled salmon (don't worry about breaking it up too finely - it will mesh as it is stirred into the pasta) and cook the shrimp a couple minutes on low heat for both sides. Frozen shrimp can dry out really fast and just doesn't take that long. The salmon is simply reheating.
Pour sauce with shrimp and salmon over the pasta. Add in a 1/3 cup of grated parmesan cheese, some pepper, lemon juice (squeezed two fresh slices) and olive oil. Mix gently. Separate into bowls, adding shrimp to each. Garnish with chopped basil
Ingredients:
- small portion of leftover cooked salmon
- 10-12 shrimp - cleaned, heads and tails removed
- Meyer Lemon Pappadelle's Linguine - 1/2 a bag for two of us with leftovers
- 1 lemon - a good one
- Sauvignon Blanc or another dry white wine
- Shallots (about 1/3 a cup but a little more sure won't hurt)
- garlic (I used 6 small cloves)
-butter
-pesto
-olive oil
-fresh basil
- salt/pepper
- grated parmesan cheese
*nice side dish for this is a caprese salad
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