<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)

<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