Lemon Pasta Berardinelli
By
Carole Davis
@rodeo1mom
1
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.