I should win a Nobel Prize in Economics. Perhaps the most significant breakthrough since Keynes, I have uncovered the single biggest drain to our national GDP. So subtle, but yet so damaging. That’s right, I’m talking about the “Lady with the Change Purse.”
We all know this sweet, kind, highly organized character. She’s in front of us at every check out line, from coffee shop to supermarket. Her tab pops up on the register: $8.67. At such a time, I would hand over a $10 bill, take back a buck, throw the change in the tip jar, and scurry out. But no, the Lady with the Change Purse scours her wallet for a Five and three Singles, and then mercilessly, she hunts for the exact combination of nickels, dimes, quarters and pennies until she has produced exactly 67 cents. Do the math: all of those lines, all of those change purses, all of those minutes, everywhere, everyday. Huuuuge, I tell you.
And not to be selfish, but today that Lady with the Change Purse hit me directly. But for her pernicious OCD, I would have devoured this week’s luscious combination or shrimp, lemon, and cream two minutes sooner. Time is money, as they say, and now time is pasta. She must be stopped (or given a Good Humor Man change maker). The economy (and Sunday Pasta) depend on it.
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Sunday Pasta® Recipe: Tagliolini con Gamberi, Limone e Panna (Shrimp, Lemon and Cream)
- Total Time: 30 minutes
- Yield: 4-6 1x
- 1 pound fresh tagliolini (or linguine)
- 12 ounces small or medium shrimp (fresh or frozen)
- 2 tablespoons butter
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- ½ cup dry white wine
- 1 cup heavy or light cream
- Juice of one medium lemon
- 2 tablespoons flat leaf parsley, finely chopped
- Salt, to taste
- Black pepper, to taste
- Bring a large pot of salted water to a boil.
- Peel and clean the shrimp. Set aside. In large skillet over medium heat, heat the olive oil and butter, and add the garlic. When golden, add the shrimp and raise the heat. Add the wine and then the lemon juice. Cook for a few minutes until the shrimp turn pink and much of the liquid has evaporated. (If using frozen shrimp, defrost them prior to adding to the skillet.)
- Lower the heat and add the cream. Season with salt, black pepper, and cook for another minute or so, until slightly reduced.
- Cook the pasta until al dente, drain it, and add it to the skillet with the shrimp. Toss to mix well over medium heat.
- Serve immediately with a sprinkle of fresh parsley.