ANTHONY SCOTTO’S LEMON PRIMAVERA WITH SHRIMP
Ingredients
<strong>Lemon preserve:</strong><br>
3 lemons sliced across in rounds very thin<br>
Simple syrup (1.5 cup water, 1.5 cup sugar)<br><br>
<strong>Lemon Gremolata</strong><br>
1 cup bread crumb (or panko)<br>
4 lemons zested<br>
3 tablespoons butter<br><br>
<strong>Pasta ingredients</strong><br>
1# dry capellini<br>
1# (#16-20) peeled and tail off shrimp<br>
4 oz diced zucchini (blanched)<br>
4 oz diced yellow squash (blanched)<br>
4 oz asparagus (cut 1.5 inched long, blanched) <br>
2 oz garlic sliced thin<br>
3 oz olive oil <br>
25 pc of the thinly sliced lemon preserve<br>
6 tables spoons of butter<br>
2-3 oz cream <br>
½ cup chopped parsley<br>
1 cup white wine<br>
1 teaspoon chili flakes<br>
Salt (to taste) <br>
Pepper ( to taste)
Directions
<strong>Lemon preserve</strong><br>
Bring to a boil and pour over the lemons allow 6 hours to sit<br><br>
<strong>Lemon Gremolata</strong><br>
Toast bread crumb with butter add lemon zest once the breadcrumbs are light to medium dark brown mix well and cool for later<br><br>
<strong>Pasta</strong><br>
In a large pot bring water to a boil and season with salt cook pasta until al dente, strain lightly coat with olive oil until needed<br><br>
<strong>Shrimp</strong> <br>
Sauté shrimp with a little garilic and oil, salt , pepper and red pepper to taste and set aside<br><br>
<strong>Vegetable</strong><br>
- In a large Sautee pan add olive oil and garlic sweat garlic until lightly brown, add chili flakes and then deglaze with white wine<br>
- after wine has been reduced by half add the lemon preserve and the pre blanched asparagus and squashes add cream<br>
- (re heat pasta or if its still warm it can just be tossed right back in!)****<br>
-Add shrimp and toss<br>
- add reheated pasta to the pan and an ounce or two of pasta water so the pasta can be properly coated and not dry<br>
- plate pasta and top with the lemon gremolata