Lemon Shrimp Pasta

Name: Lemon Shrimp Pasta
Yield: 1 serving
Ingredients: 250 grams Tagliatelle pasta; 125 grams pistachio nuts; 2 lemon; 250 grams Shrimp; Small bunch fennel leaves; extra virgin olive oil; salt; black pepper

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Lemon Shrimp Pasta

Iris Warren

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The beauty of this recipe is that it’s extremely quick and easy to prepare while using only a few simple ingredients. Most importantly, this sauce uses no cream or other dairy products but still delivers an insanely creamy texture that you’ll have to taste to believe. Let’s get started! You won't believe the luxurious creaminess of Vincenzo's pasta dish! The succulent shrimp, zesty lemon, and buttery pistachios blend together in a way that creates a texture as rich as any cream-based sauce. And the best part? There's no cream in the recipe! This signature dish is a must-try recipe set to take over Italian restaurants world-wide.

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Ingredients

250 grams Tagliatelle pasta 9oz
125 grams pistachio nuts 4oz
2 lemon zested, plural
250 grams Shrimp 9oz. uncooked
Small bunch fennel leaves chopped
extra virgin olive oil EVOO. As much as required
salt As much as required
black pepper As much as preferred

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Instructions

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Start by cutting both lemons in half and put them to the side.
Place pistachios in a blender and add 7 tbsp of EVOO to the pistachios, blending until smooth.
Add a splash of water and continue blending for a few more seconds.
Drizzle 2-3 tbsp EVOO into a pan and put it on the stove at a medium heat.
Place the shrimp in the pan and squeeze the juice from the lemons into it.
Toss gently until the shrimp are fully cooked – turn the heat down if your shrimp are small so they don’t overcook.
Add the pistachio pesto directly to the cooked shrimp and stir until they are nicely lathered.
Add water to a large pot and bring to a boil before adding a tsp of rock salt and allowing it to dissolve.
Cook the tagliatelle in the pot according to the instructions on the box.
Once they are almost cooked, reserve about half a cup of pasta water.
Place the fully cooked pasta in the pan with the sauce and combine with the reserved pasta water, tossing it together.
Top with lemon zest and chopped fennel leaves and continue to toss until you reach a creamy consistency, then serve right away.