I don’t know about you guys but for me there is something so comforting and warming about a creamy pasta dish. It tastes like it’s terrible for you in the best kind of way! I was looking through Pinterest for recipes as I do daily and came across the idea for making a lemon creamy sauce and a light bulb went off with the contents of my fridge and what would be for dinner tonight.
My children are huge fans of pasta (as most kids are) and even bigger fans of shrimp I thought this would be a fun one to try. I typically buy my shrimp pre cooked and frozen from Trader Joes or Aldis because they have the best prices in my area, it just depends on where I am getting my groceries for that week. Then once defrosted I get the kids involved in the kitchen and have them remove the tails from the shrimp. I also insisted that my son help me at the stove, he informed me that 9 is “A little young to be by the flame mom.” I then quickly reminded him of Master Chef kids that we watched as a family every season and that it is just a mater of being careful so he conceded and helped.
I had him work on the roux for the base of the sauce, 2 Tbsp butter and 2 Tbsp flour into the pan, once the flour cooked a bit we added 1 cup skim milk and some pepper to taste. Then I squeezed in the juice of 2 lemons by the 3rd half he advised me that the lemon would be “overkill”. Thank you Gordon Ramsay…everyone’s a critic. I still added the fourth one and told him that he was lucky I didn’t add the zest as well. I also reminded him that lemon and shrimp are like best friends they belong together.
We strained the pasta about 2 minutes short of cooking time and added the linguine as well as a cup of the starchy cooking water to the pan with the cream sauce. Then I added a ton of fresh spinach to wilt. I was informed that cooked spinach tastes like “wet lettuce” (insert crying laughing emoji here) what is wrong with this kid?
I used the pot I cooked the pasta in to cook 2 chopped shallots and 2 cloves of garlic in 2 Tbsp olive oil, I added the shrimp to that pan as well as 2 tsp of dried parsley and some pepper. Then I added the shrimp and shallot mixture to the original pan with the pasta and sauce and “wet lettuce” and mixed in about a 1/3 cup Parmesan cheese. The cheese saved the day he told me it looked delicious!
I hope you make this for your family as well and your kid can insult your cooking and then eat his words and all his dinner too! Let me know if you do and how it came out.
Creamy Lemon Linguine with Shrimp
-2 Tbsp butter or margarine
-2 Tbsp flour
-1 cup milk
-juice of 2 lemons
-2/3 box of pasta (any variety I used linguine)
-1 bag frozen shrimp defrosted
-2 Tbsp olive oil
-2 shallots chopped
-2 garlic cloves minced
-2 tsp dried parsley
-pepper to taste
-1/3 cup Parmesan cheese
Add water into pot for pasta. When it comes to a boil add salt and the dry pasta. (I time my pasta based on the directions on the box for 2 minutes short of what the box asks – 7 mins)
In a pan add the butter once melted add the flour and whisk to combine. Add the milk and pepper to taste, then squeeze in the juice of 2 lemons and continue to mix. Once pasta is done reserve 1 cup of the cooking water and add this to the sauce as well as the pasta. Then stir in 3 cups baby spinach and stir to wilt.
Add 2 Tbsp olive oil to the empty pasta pot, add shallots and garlic stir until soft. Add shrimp and parsley just to combine and then include this mixture into your sauce and pasta. Stir in 1/3 cup parmesan cheese until incorporated and a little more pepper.
Divide into pasta bowls or plates. We added crushed red pepper flakes to the adults and a little more cheese on top for the kids.