Lemon Pasta Berardinelli
By
Carole Davis
@rodeo1mom
1
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!!
Ingredients
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1 lblinguine or fettucini (fresh is best but dry is ok)
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1 tspsalt
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6 cchicken broth or water
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SAUCE
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1 cchicken broth
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1/2 cfresh lemon juice
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1/4 cmilk
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1/2 cparmesan cheese
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MEAT
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1 lbchicken cubed or
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1 lbshelled and deveined shrimp
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1/2 clemon zest
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1/2 cchopped cilantro
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1/4 lbshredded proscuitto
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1/4 tspred crushed pepper
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2 Tbspolive oil
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2 Tbspbutter
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1 Tbspminced garlic
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·salt and pepper to taste
How to Make Lemon Pasta Berardinelli
- Bring the chicken broth to a boil. You can use water if you don't have broth
- Cook fresh pasta 3 to 4 minutes. Dry pasta 8 to 9 minutes.
- While the pasta is cooking. Take a heavy bottomed frying pan and melt the butter and the oil together with the minced garlic
- 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. - 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.
- 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.
