How To make Pasta with Light Lemon & Wine Sauce

The zestiest light lemon pasta recipe

Chef Massimo Capra shows you how to make a simple and scrumptious lemon pasta.

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Creamy Seafood Pasta French Style!

Easy Restaurant quality meal everyone loves! Seafood pasta is a classic dish that is popular all over the world. This French-style recipe uses a variety of seafood, including shrimp, mussels, scallops, and fish, in a creamy sauce. It's relatively easy to make and a great special occasion dish. I like to make my own fish pasta to elevate it to a new level. There's something magical about fresh homemade pasta. See my pasta recipe for more. If you don't have time, buy some dried linguini or fettuccini.

The mussels act as a seafood stock which will flavour the whole dish. The dish is sure to impress your guests. This recipe is a delicious and elegant way to enjoy seafood.

It's perfect for a special occasion or a romantic dinner for two. Enjoy!

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aglio e olio my favorite midnight pasta

this is from Marcella hazans cookbook the essentials of classic Italian cooking I got it as a gift from my uncle about 20 years ago and this dish is always by go to because its so simple quick and delicious
ps i did call them noodles once but I do know better and am just bad with words.

Ingredients.

1 pound pasta
Salt
1/3c extra virgin olive oil
2 tsp garlic
Chili pepper to taste
2 tablespoons parsley

Gordon's Pasta Guide | Gordon Ramsay

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15 minute creamy garlic pasta sauce

Creamy garlic sauce is something that I make regularly on the channel but with each version, they all have something that little bit different. In this one, learn how to make this easy and cheap creamy garlic cheesy pasta that requires only a few simple ingredients and takes very little time to put together.

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Shun Premier Santoku Kitchen Knife 17.8cm -
Shun Premier Nakiri Kitchen Knife 14cm -
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Essteele Per Vita Saucepan, 3.8 Litre -
Essteele Per Vita Covered Sauteuse 28cm -
Essteele Stainless Steel & Copper Powder Cleaner -

Serves - 3 to 4

Ingredients -

500g (1.1lbs) - Pasta of your choice (I used shells)
1 Tbsp (14g) - Unsalted Butter
1 tsp (5ml) - Olive Oil
6 - Garlic Cloves, Minced
1/3 Cup (80ml) - Chicken or Vegetable Stock
400ml (13.5floz) - Thickened Cream (Heavy Cream, Whipping Cream)
120g (4.2oz) - Baby Spinach, Washed
60g (2.1oz) - Grana Padano Cheese, Freshly Grated
5g (0.2oz) - Flat Leaf Parsley or Basil, Roughly Chopped
Seasoning To Taste

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15 minute Creamy Lemon Shrimp Pasta in a Wine & Butter Sauce #shorts #pasta

Creamy Lemon Shrimp Pasta in a Wine and Butter Sauce

The most perfect and creamy lemon shrimp linguine in a white wine and butter sauce. Why go out when you can make something even better at home. It takes 15 minutes from start to finish and it’s the most heavenly pasta dish of all time. This is absolutely perfect for Christmas Eve as one of your seafood dishes on the table or any time of year. I can honestly eat a plate of pasta like this all year long without getting sick of it. It is creamy, light, lemon-y and everything you want in a pasta recipe. You can totally leave out the shrimp and make this vegetarian so I will give you all the substitutions in my notes below. This recipe makes two small portions so feel free to double it if you wish. You will need:
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tablespoon of butter
tablespoon of olive oil
14 peeled and deveined large or jumbo shrimp
4 cloves minced garlic
chilli flakes are optional
1/3 cup white wine or vegetable stock
1/4 cup heavy cream or cream from a can of coconut milk
dash of salt + pepper to taste
zest of one lemon
squeeze of lemon juice
cooked pasta of choice — I used 150 grams dry linguine
splash of starchy pasta water
parsley for garnish
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Please note: Boil your pasta of choice in salt and water. The water should be a salty as the sea as it’s your only chance to season it. You can use cream cheese instead of heavy cream or even the cream that sits on top of a can of coconut milk if you are dairy-free. Feel free to use a plant-based butter too and leave out the shrimp to make this a plant-based meal
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In a pan on medium heat melt the butter and olive oil and make sure it’s hot and it’s shimmers before you add the raw shrimp in. Cook the shrimp for 1 to 2 minutes on each side or until pink and remove it from the pan. In the same pan add the garlic, chilli flakes and stir. Add the white wine and let it cook off for a few minutes until thick and reduced. Add the heavy cream, a pinch of salt and pepper, lemon zest + lemon juice and stir. Add the shrimp back in with the cooked pasta and a splash of the pasta water. Stir it all up, garnish with parsley, serve and enjoy.

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