Linguine and Shrimp with Meyer Lemon Sauce


Cook pasta as package directs for al dente pasta.  Season shrimp with 1/4 teaspoon each of the salt and pepper.  In large non-stick skillet over medium high heat, heat olive oil.  Cook shrimp, stirring occasionally, until barely cooked through, 2 to 3 minutes.  Stir in radishes and scallions; set aside; cover to keep warm.  Drain pasta, reserving 1/2 cup of the pasta water.  In pasta pot, combine heavy cream, cheese, Meyer lemon juice and zest, and remaining 1/2 teaspoon each of the salt and pepper.  Add pasta and shrimp, toss gently.  Add reserved pasta water to thin sauce, if needed.  Serve sprinkled with dill.  

Produce Used In This Recipe



Meyer Lemon

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