Lemon Seafood Pasta

Egyptian Lemon Seafood Pasta Recipe with Shrimp and Scrod

Region / culture: Egypt | Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Lemon Seafood Pasta is a delicious and refreshing dish that combines the flavors of shrimp, scrod, and fresh vegetables with a tangy lemon dressing. This recipe is perfect for a light and satisfying meal that is easy to prepare.

History

This recipe is a modern twist on traditional seafood pasta dishes, incorporating the bright and zesty flavors of lemon and Greek salad dressing. The combination of seafood and citrus has been a popular culinary choice for centuries, and this recipe puts a contemporary spin on a classic flavor pairing.

Ingredients

1 lb (454 g) shrimp (31-40 count)
1 lb (454 g) scrod filets
1 Anaheim or other "mildly hot" fresh green pepper (about 5 inches long-diced)
1 cup broccoli florets (pre-cooked until just a bit tender)
pint of fresh mushrooms, washed and sliced-leave a few whole
1 large roma tomato - diced
2 lemons - juiced
0.25 cup Gazebo Room dressing (Greek salad dressing)
4 tbsp butter (not margarine)
salt
pepper
about 0.5 cup water
2 tbsp flour
bowtie pasta (4 servings worth-cooked al dente in salted water (1 tsp salt per quart) with the juice of one lemon added to the pot. (really!) this makes the pasta tasty!

How to prepare

In a large skillet, sauté shrimp with mushrooms and peppers in 2 tbsp of butter over medium-high heat for about 3 minutes, until the shrimp are opaque and pink.
Remove the shrimp from the skillet.
Reduce the heat.
Allow the shrimp to cool slightly, then peel and set them aside.
Continue cooking the mushrooms and peppers until they soften, making sure not to let them dry out. If you need more time to peel the shrimp, add the liquid ingredients first and then add the fish when you are ready.
To the mushrooms, add the juice of one lemon, diced tomato, dressing, the remaining butter, and scrod cut into large pieces (one pound filet will make about 8 pieces). Try to get the pieces about the same size.
Sauté the mixture and add water to steam the fish.
Keep the heat on medium.
Gently turn the fish pieces to ensure they cook through.
This will take less than 5 minutes. When the fish looks solid white and flakes easily with a fork, it is done.
Add the broccoli and shrimp back into the skillet.
Remove about 0.25 cup of hot liquid from the skillet, then stir flour into the hot liquid until smooth. Gently stir this mixture back into the skillet, trying not to break up the fish.
Cook for one to two minutes longer.
This will slightly thicken the sauce, but it will not be as thick as gravy.
Serve the dish over hot pasta.

Variations

Substitute chicken or tofu for the seafood for a different flavor profile.
Add in other vegetables such as bell peppers, zucchini, or spinach for added nutrition and color.

Cooking Tips & Tricks

Be sure not to overcook the shrimp and scrod, as they can become tough and rubbery if cooked for too long.

- Pre-cooking the broccoli florets until just tender will ensure that they are perfectly cooked and not mushy in the final dish.

- Adding a bit of flour to the hot liquid in the skillet will help to thicken the sauce slightly without making it too heavy.

Serving Suggestions

Serve this Lemon Seafood Pasta with a side salad or crusty bread for a complete meal.

Cooking Techniques

Sautéing the shrimp and scrod in butter helps to lock in their flavors and keep them moist.

- Adding the lemon juice and dressing at the end of cooking ensures that the flavors are bright and fresh.

Ingredient Substitutions

Use any type of pasta you prefer in place of bowtie pasta.

- Swap out the Gazebo Room dressing for your favorite Greek or lemon vinaigrette.

Make Ahead Tips

This dish can be prepared ahead of time and reheated before serving. Simply store the cooked pasta and seafood in an airtight container in the refrigerator until ready to eat.

Presentation Ideas

Garnish the Lemon Seafood Pasta with fresh parsley or lemon zest for a pop of color and flavor.

Pairing Recommendations

This dish pairs well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.

Storage and Reheating Instructions

Store any leftovers in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Lemon Seafood Pasta contains approximately 400 calories.

Carbohydrates

This Lemon Seafood Pasta recipe contains approximately 45 grams of carbohydrates per serving.

Fats

Each serving of this dish provides about 15 grams of fat.

Proteins

With shrimp and scrod as the main protein sources, this recipe offers around 30 grams of protein per serving.

Vitamins and minerals

This dish is rich in vitamins and minerals, particularly vitamin C from the lemon juice and vegetables.

Alergens

This recipe contains shellfish (shrimp) and fish (scrod), so it may not be suitable for those with seafood allergies.

Summary

Overall, this dish is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Lemon Seafood Pasta is a light and flavorful dish that is perfect for a quick and easy weeknight meal. With a balance of protein, carbohydrates, and fats, this recipe is a nutritious and delicious option for seafood lovers.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Lemon Seafood Pasta. It was a warm summer day, and I had decided to visit the local farmer's market to pick up some fresh ingredients for dinner. As I wandered through the bustling market, I came across a stall run by an elderly Italian woman who was selling a variety of homemade pasta dishes.

Intrigued by the delicious smells wafting from her stand, I struck up a conversation with the woman and learned that she had been making pasta for over 50 years. She generously offered to share one of her prized recipes with me, a Lemon Seafood Pasta dish that she swore was the best in all of Italy.

I eagerly accepted her offer and watched as she expertly prepared the dish right before my eyes. She used fresh linguine pasta, succulent shrimp, tender scallops, and a tangy lemon cream sauce that made my mouth water. She explained each step of the recipe to me in detail, from how to properly cook the seafood to the secret ingredient that made the sauce so flavorful.

After tasting the finished dish, I knew I had to recreate it at home for my family. I carefully wrote down the recipe and thanked the woman for her generosity. As I left the market that day, I couldn't wait to try my hand at making the Lemon Seafood Pasta for dinner.

When I got home, I gathered all the necessary ingredients and set to work in the kitchen. The aroma of the seafood cooking in the lemon cream sauce filled the house, and I knew I was onto something special. As I plated the dish and took my first bite, I was transported back to that bustling market stall and the kind Italian woman who had shared her recipe with me.

From that day on, Lemon Seafood Pasta became a staple in my cooking repertoire. I made it for family gatherings, dinner parties, and even just for a cozy night in with my husband. Each time I prepared the dish, I felt a sense of pride and gratitude for the woman who had passed down her recipe to me.

Over the years, I tweaked the recipe here and there, adding my own personal touch to make it truly my own. I experimented with different types of seafood, tried out new seasonings, and even swapped out the traditional linguine for other pasta shapes. But no matter how much I changed the recipe, the core flavors of fresh seafood and tangy lemon always remained the same.

As my family and friends raved about my Lemon Seafood Pasta, I couldn't help but think back to that fateful day at the farmer's market. I was forever grateful to the Italian woman who had opened my eyes to the world of homemade pasta dishes and inspired me to become a better cook.

Now, as I sit here reflecting on all the recipes I have collected over the years, I realize that each one tells a story. Whether it's a cherished family recipe passed down through generations or a new discovery from a chance encounter, every dish has a history and a memory attached to it.

And so, as I continue to cook and share my recipes with others, I hope that they too will find joy and inspiration in the stories behind the dishes. For food is not just sustenance, but a way to connect with others, celebrate traditions, and create lasting memories. And for me, the story of how I learned to make Lemon Seafood Pasta will always hold a special place in my heart.