Right now you can see a steady stream of advertisements for seafood products. In the commercials all of the seafood is served fried, battered, in a cream soup, with butter, or on a white bun. While I know they are all very tasty cooking methods, I do not think they are good for you. Lucky for you, my shrimp with lemon pepper fettuccine gives your all of the flavor with far less of the not so good for you stuff. By using whole ingredients and swapping out a few traditional ingredients, my recipe will make you feel good about cooking something different. So tonight, skip the commercials, and enjoy.
1. Wash your hands.
2. For this recipe you will need measuring cups and spoons, a large sauté pan, a knife and cutting board, a pot to cook pasta and a strainer, the stove, a cheese grater or zester, a blender or food processor, and a wooden spoon or heat proof spatula.
If you are not allowed to use a knife, stove, or blender by yourself you can ask an adult to help.
ChefElla’s Shrimp with Lemon Pepper Fettuccine (4 Servings)
8 oz. Fettuccine Noodles, Dried
-You could also use Linguini or Spaghetti noodles if you prefer.
12 oz. Shrimp, Peeled and Veined (If you are using frozen shrimp, thaw before use)
-26/30 Count for larger shrimp or 41/50 Count for smaller shrimp.
NOTE: If you do not like seafood you can substitute chicken, breaded chicken filets, roasted mushrooms or other vegetables to your dish to make it your favorite.
¼ Cup White Onion or Shallot, minced
1 ¼ Cup Almond or Soy Milk
1/3 Cup Cashews
1 Tbl. Lemon Zest (about 1 medium lemon)
1/3 Cup Parmesan Cheese, Grated, or ½ Cup Shredded
1 clove Garlic Fresh or (1 tsp minced, or ¼ tsp dried)
1 tsp Salt, Kosher or Sea (Start with ½ tsp and add more to your taste if needed.)
½ tsp Black Pepper
1 Tbl. Olive Oil
3. Put water to boil for your pasta.
4. Using a lemon zester or cheese grater, grate the yellow peel (zest) off of your lemon. When you see the white of the lemon, turn the lemon and begin grating or zesting again. The yellow part will give that lemon flavor to your dish, while the white of the skin will give a bitter flavor. You only want the yellow for your dish.
5. Mince your onion.
6. Make your sauce in your blender by adding almond milk, cashews, lemon zest, parmesan cheese, garlic, salt and pepper. Blend until the sauce becomes smooth and there are no visible cashew pieces.
7. Cook your pasta following the manufacturer’s directions.
8. While the pasta is cooking heat your sauté pan on the stove on medium high heat. Add your olive oil and cook your onions for 1-2 minutes. Add your shrimp to the pan. If you are using raw shrimp cook until the shrimp is no longer gray and is pink in color, stirring occasionally. When the shrimp is cooked move to step 9. If you are using pre-cooked shrimp add to the pan and move to step 9.
9. Add your lemon pepper sauce to the pan and bring to a simmer, not quite boiling. Stir frequently to keep the sauce from sticking. As soon as the sauce comes to a simmer turn the heat off.
10. Drain your pasta but do not rinse. Add your pasta to your sauce, mix well and serve.
Garnish your Lemon Pepper Pasta with extra parmesan, chopped Italian parsley, chopped chives, or a fresh lemon wedge.
NOTE: If you do not like shrimp you can substitute crab, scallops, or your favorite seafood. If you would like to serve your dish with a piece of fish, cook fish separately, and serve the fish on top of the lemon pepper pasta.
ChefElla’s helpers can help by:
Measuring out ingredients
Adding ingredients to the blender
Older helpers can prep grate the lemon and help cook dinner.