Fettuccine Al Limone Recipes

Steps:

• Prepare a bowl of ice water and set aside. Bring a large pot of salted water to a boil. Add the green beans and cook until bright green and just barely cooked through, 2 to 3 minutes. Use a spider or strainer to transfer the green beans to the ice bath and let cool completely before draining. Add the bucatini to the same pot of boiling water. Let cook to al dente, about 3 minutes less than the package instructions.
• Meanwhile, heat the olive oil in a large saute pan over medium-high heat. Cook the garlic and red pepper flakes until fragrant but not browned, about 1 minute, then add the lemon zest and juice and approximately 1/4 cup pasta water.
• Use tongs to transfer the pasta directly to the saute pan. Add the butter and blanched green beans, then toss to coat the pasta and beans in the sauce. Keep cooking, tossing, until the pasta is al dente and the sauce is glossy and thickened, about 3 minutes more. Turn off the heat and gradually stir in the Pecorino, tossing constantly. Season with salt and freshly ground black pepper.
• Divide pasta among 4 serving bowls and garnish with the parsley, more Pecorino and a drizzle of olive oil.

Steps:

• Zest lemon and slice zest into matchsticks. Juice lemon, strain and reserve. Place zest in large nonreactive pan with wine and bring to boil over high heat. Reduce heat to medium high and cook until it reduces to a syrupy mixture, about 1/4 cup, about 10 minutes.
• Remove from heat and pour in about 1/4 cup of cream. Stir, then pour in remaining cream. Return to stove and bring to boil. Reduce heat and simmer until it is thickened and reduced slightly, about 5 minutes. Remove from heat.
• Meanwhile, bring large pot of generously salted water to boil. Cook pasta until al dente; reserve 1/2 cup cooking water and drain.
• Return hot pasta pot to stove. Pour in cream, butter and lemon juice, stir, then add hot drained pasta and a few tablespoons of cooking water. Toss together and add cheese in three or four parts, tossing each to meld with sauce. Add more cooking water if sauce is too thick and crumbly.
• Ladle onto plates and drizzle each portion with olive oil, then add a little salt and pepper.

Steps:

• Bring a large pot of salted water to boil. Add the spaghetti and cook according to package directions until al dente. Scoop out 1 cup of the cooking liquid, then drain the pasta and set aside.
• While the pasta cooks, pat the shrimp dry and season them with salt and black pepper. Combine the olive oil, lemon zest (setting a few pinches aside for serving) and tarragon in a large skillet set over medium heat. When the oil begins to sizzle, cook for 1 more minute, until the zest and tarragon are fragrant but not browned.
• Add the shrimp to the skillet and spread into an even layer. Cook for about 90 seconds on each side, or until just cooked through. Transfer the shrimp to a plate and set aside.
• Add the wine, 1 teaspoon salt and a few grinds of black pepper to the skillet, and bring to a simmer, scraping any browned bits from the pan. Cook until the wine has reduced by about half, then set aside, off the heat, until the pasta has finished cooking.
• Add the cooked pasta and reserved pasta water to the skillet. Cook over medium-low heat for 2 to 3 minutes, tossing often, until the liquid that has collected at the bottom of the skillet has reduced slightly. (The sauce should still be fairly loose at this point.)
• Off the heat, add the butter and 1/2 cup Parmesan, sprinkling the cheese evenly over the pasta. Toss until the butter and cheese are melted and the sauce is smooth. Add the lemon juice and remaining 1/4 cup Parmesan and toss until the sauce is thick and smooth.
• Add the shrimp, toss, then season with more salt and black pepper to taste. Divide among shallow bowls and garnish with chopped fresh tarragon, lemon zest and black pepper.

Steps:

• Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons of salt.
• Meanwhile, in a large skillet, heat the olive oil over medium heat until almost smoking. Add the onion and the red pepper flakes and sauté until soft and translucent, about 8 to 10 minutes. Add the jalapenos and sauté for another minute. Add the lemon zest and juice, bring to a boil, and continue boiling for 1 minute. Remove from heat, stir in the unsalted butter and season to taste with salt and pepper. Set aside.
• Drop the pasta into the boiling water and cook until al dente. Drain.
• Toss the hot pasta into the skillet with the lemon mixture. Return the pan to medium heat and mix well, stirring gently. Add the Pecorino Romano and toss quickly. Transfer to a warmed serving platter and serve immediately.

Steps:

• Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
• In a large saucepan, melt butter into cream over low heat. Add salt, pepper and garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
• Add pasta to sauce. Use enough of the pasta so that all of the sauce is used and the pasta is thoroughly coated. Serve immediately.