The Virtuous Olive

Fine Artesian Foods

Creamy Lemon Pasta

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Lemon Pasta 3

Lemon’s complex flavor is like no other. I crave anything citrus so came up with this simple creamy lemon pasta dish. You can substitute rice, farro or other grain for the pasta or just toss the sauce with steamed veggies. I embellished this dish with sautéed greens from my garden and seared scallops and shrimp. My favorite part is that it’s a one dish meal and looks gorgeous too! Note: EVOO is Extra Virgin Olive Oil.

Juice of 3 lemons (I use Meyer lemons because they are a bit sweeter) or about 1/2 cup fresh squeezed juice

1/2 Cup cream or creme fraiche

dash of salt

dash of white pepper (I use white pepper to keep the pretty color of the sauce)

Lemon EVOO to finish

Pour lemon juice into a small saucepan and bring to a simmer. Simmer about 15 minutes to concentrate the flavor. Add the salt, pepper and cream. Heat again just to simmering until ready to use. Meanwhile…

Boil 8 ounces of paparadelle pasta, or any kind of pasta you prefer, until al dente. Do not overcook!

Drain pasta, pour back in pan and immediately toss with lemon sauce. Optional: a handful of grated parmesan cheese! Drizzle with Lemon EVOO.

Enjoy or make it a meal like I did. I simply sauteed shallots and greens (kale, beet greens, swiss chard) with Lemon EVOO. This was my base for the pasta. Next, I seared a few large sea scallops and shrimp in EVOO mixed with a spoonful of butter. For the grande finale and sprinkling on top, I caramelized thinly sliced shallots that I cooked slowly for about 15 minutes in EVOO. I put this in a bowl, added two teaspoons of lemon zest (I make the long, thin strands), and two tablespoons of chopped, fresh parsley. This delicious mixture is sprinkled over the finished dish and adds so much flavor and color.

This recipe, if made like the photo, sounds like many steps but is really very easy!

Late Summer Salad from the Sea

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Salad shrimp1A simple salad to prepare using your favorite seafood.

  • 6 cupfuls of assorted lettuces – I use a mixture of arugula, baby greens and microgreens
  • ¼ lb. thin green beans, blanched and sliced horizontally
  • a handful of beautiful, ripe cherry tomatoes
  • ½ cucumber, thinly sliced and cut in half moons
  • 1 yellow, red or chocolate bell pepper, sliced, then cubed into 1″ pieces
  • a few radishes, sliced into rounds
  • ½ lb. shrimp, either grilled or boiled with spices, then cooled. If you prefer, use tuna, scallops or your choice of seafood.

Toss all ingredients together except shrimp. Arrange shrimp on top. Dress with Lemon Olive Oil, a sprinkle of salt (I prefer Fleur de Sel) and a dash of balsamic vinegar.