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Charred Lemon Penne with Shirmp

6/28/2016

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When I was a kid - I ordered spaghetti with meatballs at EVERY restaurant that we went to.  It was partially due to the fact that I was not a very adventurous eater and partly because I truly loved pasta with red sauce but mostly it was just because of the fact that I ordered the same meal at every restaurant annoyed my brother.   Pretty sure that last one was all the encouragement that I needed to continue my habit of ordering spaghetti with red sauce whenever we went out. 
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I had no idea that there was a whole world of pasta sauces out there that I was missing out on by limiting myself to marinara.  Pesto, wine sauce, alfredo, butter sauce, herb sauce - I could go on and on. 

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.
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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
1Tablespoon butter
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.
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Heat 1 T. oil and butter in skillet.  Add garlic and shallots and cook until soft.
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Add mushrooms and cook until liquid is absorbed.  Remove mixture from skillet.

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Heat 1 T. oil in skillet and cook shrimp until almost pink.

Add marsala and continue to cook until shrimp is opaque. 

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Remove shrimp from skillet.

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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.
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Add pasta and toss to coat.
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Add mushrooms, basil and shrimp and stir to combine.

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Spoon into a bowl.  Top with remaining Parmesan cheese and serve with reserved charred lemon.
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Serve.
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I love this dish for summer.  It is exactly what I crave on a warm summer night. 
Click here for a printable version of this recipe
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