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Lemon preserve:
3 lemons sliced across in rounds very thin
Simple syrup (1.5 cup water, 1.5 cup sugar)

Lemon Gremolata
1 cup bread crumb (or panko)
4 lemons zested
3 tablespoons butter

Pasta ingredients
1# dry capellini
1# (#16-20) peeled and tail off shrimp
4 oz diced zucchini (blanched)
4 oz diced yellow squash (blanched)
4 oz asparagus (cut 1.5 inched long, blanched)
2 oz garlic sliced thin
3 oz olive oil
25 pc of the thinly sliced lemon preserve
6 tables spoons of butter
2-3 oz cream
½ cup chopped parsley
1 cup white wine
1 teaspoon chili flakes
Salt (to taste)
Pepper ( to taste)


Lemon preserve
Bring to a boil and pour over the lemons allow 6 hours to sit

Lemon Gremolata
Toast bread crumb with butter add lemon zest once the breadcrumbs are light to medium dark brown mix well and cool for later

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

Sauté shrimp with a little garilic and oil, salt , pepper and red pepper to taste and set aside

- In a large Sautee pan add olive oil and garlic sweat garlic until lightly brown, add chili flakes and then deglaze with white wine
- after wine has been reduced by half add the lemon preserve and the pre blanched asparagus and squashes add cream
- (re heat pasta or if its still warm it can just be tossed right back in!)****
-Add shrimp and toss
- add reheated pasta to the pan and an ounce or two of pasta water so the pasta can be properly coated and not dry
- plate pasta and top with the lemon gremolata