Shrimp pasta recipe unleashes deep flavour
Lemon Pepper Shrimp Pasta
Lifting us out of a rut of creamed salmon or tuna salad comes a fine cookbook from Susan Sampson, former food editor of The Toronto Star. Titled 200 Best Canned Fish and Seafood Recipes (Robert Rose, $24.95), it starts off with the author’s claim that her recipes range “from haute to folksy” and makes the point that fresh fish and seafood are good, but the canned version is ready when you are. 375 g package of rotini (plain, whole wheat, or a mixture of white, spinach and tomato rotini) 1 tbsp (14 g) unsalted butter 2 tbsp (30 mL) olive oil 6 thin green onions, sliced diagonally in 1-inch pieces 1 clove garlic, minced 2 tbsp (10 g) finely grated lemon zest 2 to 3 tbsp (30-45 mL) fresh lemon juice 1/2 tbsp (2½ g) salt, or to taste 1/2 tbsp (2½ g) freshly ground pepper 1/3 cup (43 g) whipping cream 1 can (4 oz/106 g) small shrimp, drained 1/4 cup (32 g) fresh grated Parmesan cheese 4 small sprigs thyme In a large pot of boiling salted water, cook rotini over high heat for about 12 minutes, until tender. Scoop out about ½ cup of water and set aside. Drain.
Meanwhile, in a large, heavy frying pan over medium heat, melt butter with oil and cook onions, stirring, for one minute, until softened.
Remove from heat. Stir in garlic for 20 seconds, then stir in lemon zest, 2 tbsp (30 mL) of the lemon juice, salt and pepper. Stir in cream, then shrimp. Return pan to medium-low heat and bring just to a simmer.
Add rotini and toss to coat. If necessary, add enough reserved cooking water to loosen sauce. Season to taste with remaining 1 tbsp (15 mL) lemon juice and salt. Serve with cheese and trimmed with thyme.