What a nice fresh pasta dish! Although there is cream in it, the freshness from the lemon just lightens it all up. Most recipes for this particular dish use angel hair aka capellini pasta which is also wonderful. I had orzo on hand so that's what I used. I think orzo is great for this because the result is very risotto-like.
Now I wish I had measured out the amount of lemon juice I got from my lemon. What I suggest you do is add half the juice to the sauce and taste it at that point. Add a little more at a time until it hits the right citrus note to your palette. You can also add half the juice and after you've mixed the sauce into the orzo, you can taste if more lemon is needed at that point.
This dish is super easy and super fast to make - 15 minutes, guaranteed. A terrific after work meal or simply because you want to limit the slaving in the kitchen without sacrificing the delivery of a satisfying meal!
This will serve 2 - well!
Here's what you'll need:300 gms (about 10.5 oz) shrimp, shelled
1 C orzo
Juice of 1 small lemon
1/2 t lemon peel, grated or zested*
1 T butter
1/2 t each granulated garlic, dried basil,
1/2 C heavy cream
3/4 C Parmesan cheese (plus more to top, if desired)
*Tip: Grate or zest lemon before juicing!
Bring water in pot to a boil. Reduce heat.
Pour orzo in and cook for about 8 minutes.
About 2 minutes before orzo is done,
melt the butter in a pan on medium heat.
Add lemon zest, garlic, basil, parsley...
...lemon juice and cream.
Add shrimp. If using uncooked, heat until they turn pink.
If using cooked, cook about a minute until heated through.
While shrimp cook, drain the orzo. Return to pot.
Pour sauce over orzo.
Add Parmesan and a few grindings of fresh ground pepper.
Taste for salt to your liking.
Serve it up with extra Parm sprinkled on top.
Tender shrimp in a lemony, creamy sauce,
held together by the magic of Parmesan!
How do you say "Yum" in Italian?
(Well... according to Babelfish translation, it's actually "yum"! LOL)