I got the best surprise in my mailbox this week - A box of beautiful Meyer lemons and satsuma oranges from the kids! The best part is - they picked them from the fruit trees in their own backyard! 🍋🍊#southgeorgialiving Freshly picked citrus in the middle of winter? - yes, please.
The moment that I opened the box and saw that delicious fruit, I instinctively went into menu planning mode. My brain automatically started generating ideas about what I would make with this precious gift. Pastas tossed in a buttery lemon sauce, fish cooked in a lemony wine sauce and of course breads and desserts bursting with bright lemon flavor. 🤩 So many lemon recipes - so little time.
One Pot Shrimp Piccata Pasta was the lucky recipe to be chosen as the first recipient of a South Georgia Meyer Lemon. The inspiration for this decadent dish came from America's Test Kitchen.
I love the idea of treating the pasta more like a risotto that absorbs the rich sauce that it cooks in. Cooking the entire dish using just one pot and having fewer dishes to wash is pretty appealing too. Who doesn't love fewer dishes?
One Pot Shrimp Piccata Pasta
1 pound extra large shrimp, peeled and deveined (reserve shells)
1 1/2 teaspoons salt
1/4 cup olive oil
6 garlic cloves, peeled (5 smashed, 1 minced)
1 teaspoon anchovy paste
1/2 cup dry white wine
3 1/2 cups water
3 1/2 cups (12 ounces) orecchiette pasta
1/3 cup chopped fresh parsley
1/2 teaspoon grated lemon zest
1 teaspoon lemon juice
1/2 teaspoon red pepper flakes
Stir vigorously 1 minute. Serve with parmesan cheese.
I didn't specifically identify this recipe as dairy free but guess what dairy free friends? This recipe is perfect for you! Unlike most lemon sauces, this one has NO butter and only a sprinkling of parmesan over the top if you like. But trust me when I tell you that you will never miss the butter or the cheese in this super delicious shrimp and pasta dish.
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