Total Time: 40 minutes, Prep Time: 15 minutes, Cook Time: 25 minutes
1/2 lb. Pappardelle’s Lemon Garlic Linguine
1/8 cup Bella Sol California Extra Virgin Olive Oil
1/2 cup yellow onion, chopped
1-1/2 clove garlic, minced
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon fresh oregano, chopped
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon salt
1/4 cup dry white wine
1 cup heavy cream
2 teaspoons fresh lemon juice
1/2 lb. shrimp, peeled & deveined
1/4 cup green onions, chopped
1/4 cup fresh parsley, chopped
1/4 cup Parmesan cheese, grated, divided
1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain, reserving 1/8 cup of pasta water. Return pasta to the pot and toss with some olive oil and reserved pasta water. Cover to keep warm.
2. In a large sauce pan on medium heat, heat olive oil and add onions. Cook, stirring occasionally, until soft, about 4 minutes. Add garlic, paprika, cayenne, oregano, thyme, and salt. Stir spices and cook for 1 minute. Add white wine and cook over high heat until nearly all is evaporated. Add cream and lemon juice and cook, stirring occasionally, until slightly reduced. Add shrimp and cook until nearly pink, about 2-3 minutes. Add green onions and parsley. Cook for 1 minute more.
3. Add cooked pasta to the sauce and toss to coat. Cook until pasta is warmed through, about 1 minute. Remove from heat and add 1/8 cup Parmesan. Plate pasta mixture and garnish evenly with remaining 1/8 cup Parmesan. Serve and enjoy!