I tried my hand at a charred lemon sauce recently and we all loved it. It was a nice light sauce with a bright burst of flavor. Just a touch of half and half and a sprinkling of cheese kept this sauce nice and light. A handful of fresh basil and the charred lemons gave it a nice fresh flavor. We loved this pasta dish.
Charred Lemon Penne with Shrimp
1/2 pound cooked penne pasta
1/2 pound shrimp, peeled and deviened
8 ounces mushrooms, washed and sliced thin
1 clove garlic, minced
1 shallot, minced
2 Tablespoons oil
1/4 cup marsala wine
2 1/2 Tablespoons half and half
pinch of red pepper flakes
2 ounces Parmesan cheese
2 lemons, cut in half
2 Tablespoons fresh basil
Cook penne according to package directions and drain.
Place lemons, cut side down, in hot skillet. Cook until charred.
Add mushrooms and cook until liquid is absorbed. Remove mixture from skillet.
Heat 1 T. oil in skillet and cook shrimp until almost pink.
Add marsala and continue to cook until shrimp is opaque.
Remove shrimp from skillet.
Combine juice from 1 lemon, half and half, red pepper flakes and half of the Parmesan cheese.
Add to skillet along with remaining marsala. Simmer until slightly thickened.