Lemon Shrimp Pasta

I came home from a board meeting and was starving. I’m due for a grocery store visit but I had to make dinner from what I already had on hand. It isn’t so bad when your pantry and freezer is well stocked.

This is a prime example of a pantry sauce as everything in it either came from the fridge, freezer or cabinets: I used bottled lemon juice and I made milk from some powdered no-fat milk. I have some dehydrated lemon I’m using in place of zest. I keep a bag of diced Vidalia onion in the freezer and I used about a third cup of it.

For the protein, the last time I boiled shrimp, I peeled some extra and placed them in snack bags and froze them for later use. It takes very little time to thaw them in a hot sauce as they are already cooked.

Acid tends to break dairy sauces, especially ones with lower fat. To avoid this, I tossed the pasta with the lemon juice instead of adding it to the sauce. There may still be some curdling but it won’t affect the taste at all.

To add a healthy twist, you can also add a cup of frozen broccoli. As you can see from my plate, I didn’t bother.

Lemon Pasta with Shrimp

Linguine pasta
1 tablespoon butter
½ onion or 1/3 cup frozen and diced
salt and pepper
lemon zest (about 1 teaspoon dehydrated lemon peel)
1 cup milk
2 tablespoons lemon juice

Bring water for the pasta to a boil and cook the linguine as the package directions.

In a small pan, melt the butter and sauté the onions for 5 minutes. Add the salt and pepper and stir. Pour in the milk and lemon zest. Bring the sauce to a simmer, stirring regularly and let it cook down while the pasta boils, about 8-10 minutes. Stir in the shrimp and broccoli, if using. Continue to stir regularly while pasta finishes cooking.

Drain the pasta and return to the pot. Toss with the lemon juice. Pour the sauce over the pasta and stir to combine.

Serve immediately.

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