Billie Bell | Medina EC
Although this pasta is decadent (three sticks of butter!), Bell says the flavors are “light but complex,” and the dish is a family favorite for summer entertaining. If you can find her suggested mix of “lemon herbs” (e.g. sorrel, thyme, basil and lemon balm), use them—the dish will be much more aromatic.
1 package (16 ounces) farfalle (bowtie pasta)
Lemon Herb Sauce
1 cup dry white wine
1 shallot, minced
2 cloves garlic, minced
2 cups chicken stock, reduced to 1 cup
2 tablespoons dried lemon herb mix
Juice of 1 lemon
1 1/2 cups (3 sticks) butter, cubed and chilled
1 1/2 teaspoons salt
1/2 teaspoon ground pepper
1 tablespoon olive oil
20 large Texas Gulf shrimp, peeled and deveined
2 tablespoons minced garlic
1/4 teaspoon red pepper flakes
2/3 cup dry white wine
2 tablespoons chopped fresh parsley
Juice of 1 lemon
Freshly grated Parmesan cheese, for serving
1. Bring a large pot of salted water to a boil and cook pasta per package directions, then drain and set aside.
2. Lemon Herb Sauce: Combine wine, shallot and garlic in a saucepan. Add the reduced chicken stock and bring the mixture to a boil. Stir in the lemon herb mix and lemon juice, then quickly stir in the butter, 3–4 cubes at a time. Stir continuously until smooth, then add salt and pepper, and remove from heat.
3. Shrimp: Heat olive oil in a large saucepan on medium-high heat. When the oil is hot, add the shrimp, garlic and red pepper flakes, and sauté 1 minute. Pour in the white wine and simmer, stirring, until the liquid is reduced by half, about 1 minute. Stir in fresh parsley and lemon juice, and season with salt to taste.
4. To serve, place portions of pasta on a plate or in a serving bowl. Place shrimp on top of pasta and drizzle lemon herb sauce over the top. Garnish with Parmesan cheese.
1 cup of fresh “lemon herbs” can be substituted for 2 tablespoons dried lemon herbs and the juice of 1 lemon. Fresh lemon herbs include thyme, basil, sorrel and balm.