Show mom how much she means to you with this delicious pasta dish. Light and creamy lemony sauce is a perfect complement to shrimp sautéed in garlic and shallots. Finish the dish with fresh herbs and shaved Parmesan for a splendid Mother’s Day repast!
Cooking tip: Mis en place is French for “put in place,” an essential piece of advice for cooking in general and especially for this recipe. Prepping ingredients in advance so that they are ready to use lets you move from step to step with ease!
- 1 pound uncooked shrimp, washed, shelled and deveined (you can purchase them already prepared fresh or frozen)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large shallot, minced
- 2 large garlic cloves, minced
- 1 pound linguine (or other pasta, if you prefer) ~ fresh pasta from the refrigerated section is best
- 1/2 cup (1 stick) unsalted butter
- 1 cup plain yogurt (the healthier option), sour cream or crème fraîche
- Zest and juice of 1 large lemon
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon snipped fresh chives
- Handful of fresh parsley leaves, washed and chopped
- Wedge of Parmesan cheese
In a large pan, melt the butter and add the olive oil.
When they are sizzling, add the shallots and cook for 2-3 minutes, stirring, until they start to become translucent.
Add the garlic and sauté for 1 minute, stirring – take care not to burn it.
Add the shrimp in a single layer and cook for about 2 minutes, until they are starting to brown around the edges.
Flip the shrimp over and cook another minute or so until opaque and lightly golden on the second side.
If you have lots of bits sticking to the bottom of the pan, use a little fresh lemon juice or white wine to deglaze – you want all that flavor with your shrimp!
Remove from the pan to a plate, cover and set aside.
In a large pot, cook the pasta according to package directions.
While the pasta is cooking, make the sauce: In a large pan (big enough to add the cooked pasta to) over medium heat, melt the butter.
Stir in the yogurt/sour cream/crème fraîche.
Add the lemon zest and juice, and stir.
Stir in the kosher salt, pepper, and most of the chives and parsley (reserve a bit for garnish).
Keep stirring occasionally until the sauce is heated through, but do not boil; reduce the heat if necessary.
When the sauce is heated through, turn off the heat and taste for seasoning – add more salt or pepper if desired.
When the pasta is cooked, drain and add it to the sauce, toss gently but thoroughly.
Use tongs to plate the pasta and set some shrimp around it.
Garnish with shaved Parmesan cheese and remaining parsley and chives.