Cook pasta according to package directions; drain, reserving ½ cup pasta water, and keep warm.
Servings and Ingredients
|1 lbs. Gustare Vita spaghetti|
|2 tbsp. Gustare Vita olive oil|
|2 clove(s) garlic, minced|
|1 lemon, zested and juiced|
|¾ lbs. EZ Peel shrimp , peeled, deveined, and tails removed|
|1 tbsp. Kraken dark rum, if desired|
|½ c. Bar Harbor fish stock|
|⅓ c. Alouette crème fraiche|
|2 jar(s) (6.5-oz. each) Gustare Vita pesto|
|¼ c. Parmigiano Reggiano cheese, shredded|
|Hazelnuts, toasted and chopped, for garnish|
|Fresh basil, for garnish|
|Additional Parmigiano Reggiano cheese, shaved or shredded, for garnish|
Things To Grab
- Large stockpot
- Large skillet
- Meat thermometer
- Large bowl
In a large skillet, cook olive oil, garlic, and lemon zest over medium heat. Add shrimp to skillet and toss to coat in olive oil.
Hyvee Culinary Expert TipIf desired, flambé the shrimp with rum. To flambé, tilt the skillet away from you and light on fire using a multi-purpose lighter. Being very careful as the alcohol catches on fire, shake the pan to stir the shrimp. Once the alcohol is burned off, the fire will flame out.
Reduce heat to medium-low. Add fish stock, lemon juice, and crème fraiche to skillet. Stir to coat shrimp. Cook until shrimp turn opaque (145 degrees). Turn off stovetop; remove from heat.
Place reserved ½ cup pasta water into a large bowl with pesto. Stir in ¼ cup shredded Parmigiano Reggiano cheese. Add cooked pasta and toss to coat.
To serve, plate pasta with creamy lemon shrimp topped with hazelnuts, fresh basil, and additional shaved, or grated, Parmigiano Reggiano cheese, if desired.
Amounts Per Serving
- Total Fat: 40g
- Cholesterol: 140mg
- Sodium: 1190mg
- Total Carbohydrates: 67g
- Protein: 23g
This light-bodied wine often has bright aromas and flavors of apples, pears, gooseberries, tropical fruits, and melon balanced by strong acidity. Pair dry styles with chicken, light salads, fish, and cheeses like goat cheese. Sweeter styles are best with rich foods like foie gras.