A favored dish in Sicily, one of Italy’s top producer of lemons, this pasta dish is light, refreshing and particularly summery. It’s also widely prepared and served in Campania, and the Amalfi Coast, where the lemons are huge. Some recipes skip the heavy cream and just use the oil and butter, but unsurprisingly, it’s more delicious with the cream.
2 medium lemons
Table salt for salting the pasta water
1 lb Angel hair pasta
½ cup heavy cream
2 tablespoons butter
1 tablespoon olive oil
½ cup Parmesan cheese
Ground black pepper (Optional)
Shrimp Lemony Angel Hair: Adding shrimp to this dish is a wonderful way of adding some protein. Add some clean and deveined shrimp during the end of step 3, cook for 3 – 4 minutes, or until shrimp turn pink.
Prep Help: When using both the zest and the juice of any citrus fruit, always be sure to zest first before juicing the fruit. It’s almost impossible to zest any fruit once it’s been squeezed out of its juice.
*This is an exert from my book entitled “Pasta in a Pinch.” Get your copy onAmazon!
Hi there, thanks for visiting my blog! Here you will find recipes, short stories, tales, rants and whatever else is on my mind with regards to food, Italy, travel and along those lines. Drop me a line, I'd love to hear from you!