Danny’s Lemon Pasta Sauce with Grilled Pesto Shrimp & Broccoli

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by Michael on April 9, 2013 · 0 comments

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Danny’s lemon pasta sauce with Grilled Pesto Shrimp & Broccoli

Ruth Reichl, the NY Times food critic, apparently ate many meals with the actor Danny Kaye and Danny’s Lemon Pasta was one his dishes that she loved.  Should you like to make it like Danny, just add ¼ cup of the pasta water to the sauce and serve over egg noodle fettucine with Parmesan cheese. Check out her site here, and the original recipe here.

Jan came across the dish a few years back. When she showed it too me it seemed a natural for grilled shrimp. The pasta alone is great. It’s a great spring dish.

Ingredients:
1/4 cup unsalted butter (1/2 stick)
1 cup heavy cream
3 tablespoons fresh lemon juice
1 lb pasta
2 teaspoons grated fresh lemon zest
salt
fresh ground black pepper

Shrimp
1-pound fresh large shrimp. Peeled and deveined.
¼ cup pesto sauce

Broccoli:
1-pound broccoli crowns
Olive oil
1 tablespoon lemon juice

Directions

Start a charcoal fire or heat a gas grill on hot.

Toss the shrimp with the pesto and some salt and pepper and set aside.

Heat a large pot of water until boiling.
Add salt and blanche the broccoli crowns for 3 minutes and remove to a plate – leave the water boiling.
Dress with olive oil and lemon juice.

Cook both the shrimp and the pasta at the same time.

Melt the butter in a deep, heavy 12-inch skillet and stir in the cream and lemon juice. Remove the skillet from the heat and keep it warm and covered.

Start grilling the shrimp and broccoli.
Grill for about 2 minutes per side.

Cook the pasta until al dente.
Add the pasta to the skillet with the lemon zest.
Season the pasta with salt and pepper and serve with the shrimp and broccoli on top.

 

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