Lemon Pasta Berardinelli

Carole Davis


This recipe is an adaptation of one my Grandfather brought from Italy in 1912. He was from the North West in Italy where seafood is accessible and they rely more on corn and broth than in the South. I made for the first time when my children were small and they loved it. Mangiare!! Divertiti!!


☆☆☆☆☆ 0 votes

20 Min
30 Min
Stove Top


  • 1 lb
    linguine or fettucini (fresh is best but dry is ok)
  • 1 tsp
  • 6 c
    chicken broth or water

  • 1 c
    chicken broth
  • 1/2 c
    fresh lemon juice
  • 1/4 c
  • 1/2 c
    parmesan cheese
  • MEAT

  • 1 lb
    chicken cubed or
  • 1 lb
    shelled and deveined shrimp
  • 1/2 c
    lemon zest
  • 1/2 c
    chopped cilantro
  • 1/4 lb
    shredded proscuitto
  • 1/4 tsp
    red crushed pepper
  • 2 Tbsp
    olive oil
  • 2 Tbsp
  • 1 Tbsp
    minced garlic
  • ·
    salt and pepper to taste

How to Make Lemon Pasta Berardinelli


  1. Bring the chicken broth to a boil. You can use water if you don't have broth
  2. Cook fresh pasta 3 to 4 minutes. Dry pasta 8 to 9 minutes.
  3. While the pasta is cooking. Take a heavy bottomed frying pan and melt the butter and the oil together with the minced garlic
  4. Add shrimp or chicken, proscuitto, salt and pepper and cook each side for 2 minutes. Take it off the heat and add the lemon juice, lemon zest, parsley, and lemon slices. Toss to combine.
    Set aside.
  5. Add broth, lemon juice and milk to the pan. Stir to combine and reduce by half. Add the parmesan and 1/2 cup of the pasta water.
  6. When the sauce has thickend add back in the shrimp and stire to coat. Add pasta and toss top with parsley and red pepper flakes.

Printable Recipe Card

About Lemon Pasta Berardinelli

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Heirloom

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