As of this moment I’m having a major love affair with Italy — specifically, the Amalfi Coast.
Okay, truth is, I’m always crushing on the Italian beach scene because it’s got such a glam history (see: Sophia Loren seaside in Positano or any beach scene from Talented Mr. Ripley). Yes, Amalfi has a storybook history of Hollywood glam-meets-Italian Riviera, but I’m partial to it because of two things: the views and the food.
I’ll be traveling to Italy this summer searching out the best flavors of the Amalfi Coast, and one thing I cannot wait for is the fresh seafood. Well, that and the pasta. Oh, and the lemons too.The Amalfi lemons might just be the chicest lemon that ever was: the fragrant, delicate, and low acid combo means they’re the perfect flavor for seafood pasta. The local lemons are so legendary that people from the region are known to have serious lemon pride.
So, instead of making you something that’s oh-so traditional, I decided to combine my favorites in this pasta that’s just dreamy if I do say so myself. It’s a light cream sauce with a hint of lemon, tossed with seared shrimp, and a basil puree. Yes, it’s totally indulgent, but it’s still light enough that you can eat it, and then head back to the spiaggia to soak in the southern Italian sun. Enjoy!
Now go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Pasta With Prosecco Lemon Cream Sauce Recipe
Equipment
Ingredients
For The Basil Pistou:
- 4 ounces fresh basil leaves plus more for garnish
- 1/4 cup extra-virgin olive oil
- 1/4 cup ice water
- 1 garlic cloves
- kosher salt
For The Shrimp:
- 1/4 cup extra-virgin olive oil
- 1 pound peeled and deveined shrimp (about 24)
- kosher salt
- Freshly ground black pepper
For The Prosecco Lemon Cream Pasta Sauce:
- 1 tablespoon extra-virgin olive oil
- 2 medium shallots peeled and sliced paper thin
- kosher salt
- Freshly ground black pepper
- 1 1/2 cups chilled Prosecco or another dry sparkling wineÂ
- 1/2 cup heavy cream
- 1/2 cup crème fraîche or sour cream
- Peels of 2 medium lemon
- 16 ounces fettuccine or tagliatelle pasta
Instructions
- Make The Basil Pistou: Bring a small pot of water to a boil then blanch the basil by quickly dunking it in the water until it’s just wilted, about 30 seconds. Drain immediately then place basil in a bowl of ice water.When the basil is cold, squeeze out the excess water then place in a blender along with 1/4 cup of the olive oil, water, 1 garlic clove, and a pinch of salt. Process until super smooth. TIP: The pistou can be made up to two days ahead of time. Store refrigerated in an airtight container until ready to use.
- Brown The Shrimp: Drizzle the shrimp with the remaining 1/4 cup of olive oil then season with a pinch of salt and some freshly ground black pepper. Toss to coat the shrimp well. Meanwhile, heat half (about 2 tablespoons) of the olive oil in a large frying pan over medium-high heat. Slice the remaining garlic and add it to the pan.As soon as the slices are golden brown, remove them with a spoon and add half of the shrimp (make sure they’re in one layer and aren’t touching in the pan). Cook the shrimp until pink on each side, about 3 minutes total. Remove shrimp to a plate and set aside then repeat with remaining shrimp.TIP: The shrimp can be made up to two days ahead of time. Store refrigerated in an airtight container until ready to use.
- Make The Prosecco Lemon Cream Sauce: Return the pan to the stove and add in the olive oil and shallots and stir to coat. Cook until softened and scrape up any browned bits on the bottom of the pan. Add the Prosecco and lower the heat to medium-low. As soon as the alcohol smell is cooked off (about 2 minutes), add the cream, crème fraîche, and the lemon peels and simmer until the sauce coats the back of a spoon (if you drag your finger along the back of the spoon it will leave a mark) and is reduced to just over 1 1/2 cups, about 10 to 15 minutes. Season the sauce with a large pinch of salt, taste, and remove the lemon peels. TIP: The sauce can be made up to two days ahead of time. Store refrigerated in an airtight container. Let sit at room temperature for 30 minutes before using.
- Cook The Pasta: Meanwhile, heat a large pot of heavily salted water over high heat. When the water is ready, add the tagliatelle and cook just 2 minutes short of the package directions. Save 1/2 cup of the pasta cooking water then drain the tagliatelle. Return the tagliatelle to the warm pot (but off the heat) and add the pasta sauce and reserved shrimp. Toss to coat, adding the pasta water as needed to thin out the sauce. Taste and add more salt or pepper as desired. Serve topped with a dollop of the pistou.
