Fusilli Emily

April 17, 2011

Shrimp, pasta and lemon — who doesn’t love those ingredients, especially if they’re served together? Deciding to splurge on the ridiculously priced NYC seafood, I bought a pound-and-a-half of 18/20 shrimp, choosing to peel and de-vein them at home to save at least a small amount of money.

In a pan, I added 1/2 a chopped onion, 2 cloves of garlic and a touch of olive oil. After sautéing for a few minutes, I added two cups of heavy cream, the zest and juice from two lemons, salt and pepper. I brought the sauce to a boil, turned it to low and simmered for 10 to 15 minutes. To the simmering sauce I added already-blanched broccoli, sliced cherry tomatoes and the fresh shrimp and let them mingle at the sauce party for a couple of minutes. I then poured the mixture into a pot of cooked and drained fusilli pasta, introducing a dominant partner to the lemony gathering. I let everything blend on low heat for another two minutes until the shrimp was fully cooked, while mixing in Parmesan cheese.

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