RECIPE

Lemon Pasta and Shrimp American Contemporary  A colorful, aromatic and elegant pasta dish. Don't be intimidated by the long list of ingredients - the dish really comes together quickly. The key here is fresh made pasta, preferably lemon-flavored. If you are lucky enough to get really flavorful pasta as I did from Assenti Deli in San Diego, omit the lemon juice and use only 1/2 teaspoon lemon zest. Ingredients 1 pound fresh pasta 1/2 pound gulf shrimp (21-25 per pound) 1 teaspoon lemon zest 1/4 teaspoon crushed red pepper flakes 2 tablespoons olive oil 1 large onion, diced 1 red bell pepper, julienned into 1/4" strips 1 yellow bell pepper, julienned into 1/4" strips 3 larges cloves garlic, minced 1 tablespoon dried basil 1/2 teaspoon dried oregano 1/3 cup chicken broth 6 ounces frozen artichoke hearts, sliced 2 tomatoes, chopped 1/3 cup cooked asparagus pieces or peas (optional) 1 tablespoon lemon juice Pecorino Romano cheese for grating + 1/2 cup fresh parsley, roughly chopped Freshly ground black pepper, to taste +     Steps 1 Bring a pot of salted water to boil for pasta. 2 Combine shrimp with lemon zest and crushed red pepper flakes; set aside. 3 Heat the olive oil in a large skillet over medium-high heat and saute the onion and the bell peppers until crisp-tender. Stir in the garlic, basil and oregano and cook 1 minute more. 4 Add the chicken broth, the artichoke hearts and the tomatoes and cook for 3 minutes. Add the asparagus or peas (if using), then transfer mixture to plate. 5 In same skillet, saute shrimp until just pink, adding a little more olive oil if needed. Return vegetable mixture to pan with shrimp. 6 Cook pasta until just al dente. Drain, reserving 2 cups of pasta water. 7 Combine pasta and shrimp mixture, add lemon juice, grate in about 1 tablespoon of Romano cheese, and add a generous amount of freshly ground black pepper. Begin adding pasta water, 1/2 cup at a time, just until mixture moves loosely but is not saucy (you may not use all 2 cups of reserved water). 8 Serve in individual pasta bowls, topped with a light grating of Romano and a sprinkling of parsley. Pass cheese grater at table. Yield servings  use metric original recipe: 4  servings Product Foodie Kitchen products used in this recipe! Digital Scale Zester Grater Select-a-Peel Peeler Garlic Lover's Garlic Press Stainless Steel Measuring Cups Stainless Steel Measuring Spoons Fresco Peppermill Tellicherry Pepper If you use our recipes - please give foodie kitchen credit and link to the www.foodiekitchen.com.