Shrimp Scampi with Lemon Cream – fresh shrimp in a rich, creamy sauce made with onion, white wine, and a splash of lemon. It’s hearty and filling, but still light. I could curl up with this dish!
The weather here in CA has finally shifted, and temps have dropped from mid-90’s to high 70’s.
Simultaneously, my mouth is finally to the point where I can eat solid foods AND bite into things. Can I get an amen??
So, I think I might stuff my face with sloppy joes, Cheetos, and pasta all week, and embrace my new-found freedom. Yes, good plan.
Let’s just call this my transition recipe.
Fresh shrimp in a rich, creamy sauce made with onion, white wine, and a splash of lemon. It’s hearty and filling, but still light. I could curl up with this dish!
- 12 ounces angel hair pasta
- 3 tablespoons extra virgin olive oil
- 1 medium sweet onion , diced small
- 4 cloves garlic , minced
- 1/3 cup white wine
- 1 pound medium shrimp , peeled and deveined
- lemon zest and juice from 1 large lemon
- 1/3 cup creme fraiche
- 2 tablespoons finely chopped parsley
Bring a large pot of water to boil. Cook pasta until al dente according to package directions, about 4-5 minutes.
In the meantime, heat olive oil in a non stick skillet over medium-high. Saute onion and garlic. Cook, stirring occasionally until onions are soft and translucent, about 3 minutes. Add in the wine and cook until reduced, about 1 minute.
Add in the shrimp and cook until pink, about 2 minutes. Toss in the lemon zest and season with salt and pepper. Add in the creme fraiche and stir until smooth. Remove from heat and stir in the parsley and lemon juice.
Place some pasta on individual plates and top with some of the shrimp and pan sauce. Serve immediately.
adapted from Rachel Ray