Pasta limone

By Sebastien Centner
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SERVES
2

Ingredients

  • 110 grams dry pasta (200 grams if fresh pasta is used)
  • 2 large lemons
  • 1/4 cup white wine (chardonnay preferred)
  • 3/4 cup heavy cream
  • 4 tablespoons butter
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Fresh parmesan

Directions

  1. In a large saucepan bring water to a boil, add pasta and cook to al-dente (slightly undercooked), then strain pasta and put back in saucepan and set aside to keep warm.

Sauce:

  1. In a large shallow pan on medium to high heat melt four tablespoons butter.
  2. Squeeze in juice from one lemon.
  3. Add 1/4 cup of white wine then let alcohol boil off for one to two minutes.
  4. Add two teaspoons of garlic powder.
  5. Add in heavy cream 1/4 cup at a time, mixing in between
  6. Keep on medium heat to add pasta

Assemble:

  1. Remove warm pasta and place in shallow pan with sauce and mix well
  2. Remove tossed pasta and place on platter then add salt and pepper and squeeze juice from 1/2 lemon, finish with freshly grated parmesan

ADD ON:

  1. To upgrade the dish add tiger shrimp (simply sautéed in a pan with olive oil, salt and pepper).

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