LEMON GREEK CAVATAPPI RECIPES

CREAMY CAVATAPPI WITH EDAMAME, LEMON, & TARRAGON RECIPE ...

Creamy Cavatappi with Edamame, Lemon, & Tarragon Recipe ... image

This hearty pasta dish will go fast at picnics and potlucks. We prefer Cavatappi noodles as the base, but you can substitute your favorite type.

Provided by Darcy Lenz

Total Time 35 minutes

Yield Makes 6 servings

Number Of Ingredients 16

Ingredients

12 ounces uncooked cavatappi pasta
1?½ tablespoons unsalted butter
2 tablespoons finely chopped shallot
2?½ teaspoons lemon zest
1 large garlic clove, minced
¾ cup dry white wine
¼ cup fresh lemon juice
1?½ teaspoons kosher salt
¾ cup heavy cream
¼ cup crème fraîche
1 teaspoon all-purpose flour
1 (16-ounce) package frozen edamame, thawed
3 ounces Romano cheese, grated (about 3/4 cup)
1 cup packed baby arugula
2 tablespoons chopped fresh tarragon
¼ teaspoon freshly ground black pepper

Steps:

Cook pasta according to package directions; drain.
Meanwhile, melt butter in a large skillet over medium heat; add shallot, lemon zest, and garlic. Sauté 30 seconds. Stir in wine, lemon juice, and salt; cover skillet and simmer 2 minutes. Uncover skillet, and simmer 2 more minutes.
Whisk in cream in a slow, continuous stream. Whisk in crème fraîche and flour; cook, uncovered, 3 to 4 minutes or until mixture thickens slightly. Add edamame and half of cheese to pan; cook 5 minutes, stirring freqently. Add cooked pasta and remaining cheese, tossing to combine.
Remove from heat, and stir in arugula and tarragon. Sprinkle with black pepper.

BEST LEMONY SHRIMP CAVATAPPI RECIPE - HOW TO MAKE LEMONY ...

Best Lemony Shrimp Cavatappi Recipe - How to Make Lemony ... image

Love shrimp pasta recipes? This Lemony Shrimp Cavatappi recipe from Delish.com is the best.

Provided by DELISH.COM

Categories dinner

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 7

Ingredients

12 oz. cavatappi
1/4 c. butter
Juice of 2 lemons
1/4 c. freshly chopped chives
kosher salt
1 lb. large shrimp, peeled and deveined (tails left on, if desired)
1 large lemon, sliced

Steps:

In a large pot of salted boiling water, cook cavatappi according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot. Meanwhile, cook shrimp. In a large skillet over medium heat, melt butter. Add lemon juice and chives and season with salt. Bring to a simmer. Once simmering, add shrimp and cook until pink, 2 minutes per side. Add cooked pasta and lemon slices to skillet and serve.

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