Hi friends! OK not Cuban, lol. Clearly an Italian dish, but so good I just had to share. I’ll just tell you the secret ingredients (brand specific) right off the bat, McCormick’s Lemon Pepper Seasoning, Buitoni Alfredo Sauce (refrigerated isles), and half of a lemon squeezed (not too ripe). This recipe serves 4, the rest is simple…
Choose first if you want linguine or fettuccine. Linguine is thinner and will allow more room for flavor so that is my recommendation. Then choose your preferred size shrimp, or if budget is good for the day, go with a couple of small lobster tails. Here’s what you’ll need:
12 oz of linguine pasta (about 2/3 of the box. the whole box will be too much)
Water to boil the pasta
1/2 lb cooked shrimp.
1-10oz Buitoni Alfredo Sauce, here’s the product link http://www.buitoni.com/Pasta-Products/266/Alfredo-Sauce.aspx
2 Tablespoons McCormick Lemon Pepper Seasoning and here’ that link http://www.mccormick.com/Spices-and-Flavors/Herbs-and-Spices/Blends/Perfect-Pinch-Lemon-Pepper-Seasoning
1 teaspoon ground black pepper
1 tablespoon minced garlic
2 tablespoon fine sea salt
1 tablespoon dry basil
1 tablespoon extra virgin olive oil
1 tablespoon canola oil
3 tablespoons vegetable spread
1/2 cup whole milk
2 tablespoons grated parmesan cheese
Place the pasta in water, and start to bring to boil on high heat, add a dash of sea salt and a tablespoon canola oil to keep it from sticking. Once it begins to boil, reduce it to just below high heat and allow to boil. An Italian relative taught me that pasta was “al dente” when you could throw it to the wall and it would stick. After doing that a couple of times, you learn to know when it’s ready.
After many years, I’ve come to observe that when it creates a whirl of water at the center and the pasta is moving with the water, it means it’s just soft enough to eat. It’s overdone if it begins to turn pale or the water gets thick. Let that boil while we do the rest…
Back to the good part…in a medium sauce pan (large enough to fit the pasta later) , saute the garlic using the olive oil. As soon as it begins to roast, throw in the vegetable spread and sea salt and bring to low heat. The heat would be a simmer, just enough to melt the butter (spread, but not high enough to boil it). Once melted, throw in the cooked shrimp, the lemon pepper, and the black pepper. Stir to coat the shrimp well.
Once you have the heat on the shrimp and spices under control, add the alfredo sauce and basil. You don’t want this goodness to boil away, so control the heat, there is nothing to cook, just the flavors to fuse. Stir it in, it will appear a little dark at first (yellowish) but that’s ok. After a few minutes of simmering, add the 1/2 cup of whole milk, the parmesan and the half lemon squeeze, this will neutralize the heat for a bit longer and bring it to a whiter color, stir to make sure the bottom is not boiling too much, and to fuse the flavors even more. Meanwhile, your pasta is boiling.
When the pasta is ready, strain it well, and then just toss it into the sauce mix. Bring the sauce pan with the pasta and sauce (all the ingredients) to high heat (on a flattop stove, just switch the pan to where the pasta was, will be faster). Stir well and get it real hot. Check the consistency of the sauce, should drip off the spoon like hot syrup, not like water. Serve right out of the pan!
P.S. Best wine pairing for this dish is HESS Chardonnay. Cheers!