Total Time
25mins
Prep 10 mins
Cook 15 mins

If you are a lemon lover, this one is for you! Adjust the lemon juice to your taste. I use a whole bunch.

Ingredients Nutrition

Directions

  1. Prepare pasta according to package directions.
  2. Put hot pasta in large bowl and add the oil, lemon zest, and some freshly ground black pepper.
  3. Toss to coat.
  4. Put chicken stock, lemon juice and cornstarch in large saucepan.
  5. Bring to boil, whisking constantly.
  6. Reduce heat and simmer, whicking, at least 2 minutes to remove the starchy flavor from the cornstarch.
  7. Add thawed shrimp and pignole nuts, simmer for a minute or two, just until shrimp is heated.
  8. Cooking too long will make the shrimp tough.
  9. Plate up the pasta and dump shrimp mixture on it.

Reviews

(1)
Most Helpful

Even though I had some questions about this recipe, I'm giving it 5 stars 'cause it was so lemony delicious. I mixed the dill in with the sauce as it was cooking, and used about 1 tbs of pine nuts per serving.

ReeLani April 28, 2003

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