Lemon Pasta with Shallots

Lemon juice and lemon zest in angel hair pasta is basic, after that it’s ingredients of choice and a bit of technique.

This is stolen and reworked from a shrimp scampi recipe. Kudos to the original inspiration: Once Upon a Chef. I blog it here now that it’s tweaked to the extra ingredients we love the best: fresh or frozen peas, sun dried tomatoes, maybe capers. The lemon, garlic, red pepper, good butter, minced parsley and dry white wine are essential, and the shallots caramalized in olive oil are the heart of it all.

Here is my ingredient table followed by the original recipe list that includes the shrimp if you want it. I radically increase the amount of shallots, otherwise these proportions are reliable.

Here is the technique trick:

Obviously, then I just riff on my own ingredients. I add my own sun dried cherry tomatoes and always peas during final sauté when the pasta goes into the mix. Broccoli would be delicious too. What’s in your refrigerator?

Don’t forget salt and black pepper at the table, and a big wedge of lemon to squeeze right before eating. This brightens the entire dish. 🙌🙌🙌🙌