This pasta has a delicate lemon flavor that is delicious topped with grilled seafood such as shrimp, as shown in the photo. It is also a perfect first course without the shrimp, served before a second course of seafood.
Remove the zest from both lemons and then squeeze juice from both. Mix together the oil, garlic, thyme, lemon zest and juice. Season with salt and pepper. Add the toasted pine nuts, stir well, and allow to sit for a couple of hours for the flavors to meld. Cook the pasta in boiling salted water until it is al dente. Just before draining, remove a small cup of pasta water.
Drain the pasta, and return it to the pot with the lemon sauce over high heat. Add a little pasta water to prevent it from drying out. As soon as it is piping hot, remove from the heat and serve. Scoop the pine nuts off the bottom of the pot to top the pasta, and serve topped with grilled shrimp if using. Offer additional cracked black pepper if desired.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Molly Mulligan in
Main Courses
Prep: Cook:
Serves: 4 Level: Easy
by Beth Pierce in
Main Courses
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
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agilityrulz on 9.14.2009
I made this tonight, substituting grilled chicken cutlets for the shrimp (all I had in the freezer), and it was DELISH!!! The pine nuts added such a nutty flavor to the lemon….definitely a 5 mitt recipe!!
KaraInOz on 9.4.2009
I make this lemon pasta as a quick summer dinner. I omit the pine nuts, and add an egg and parmesan cheese to make it a hearty carbonara style pasta. Will definitely throw shrimp in next time!