• 150 g dry pasta (230g if fresh pasta is used)
  • 2 large lemons
  • ¼ cup white wine (Chardonnay preferred)
  • ¾ cup heavy cream
  • 4 tbsp Ontario butter
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1 tesp salt
  • Ontario fresh grated parmesan


  • 6 to 10 medium-sized tiger shrimp (16-20s), uncooked or poached frozen, but thawed
  • OR 2 medium-sized Ontario sausages (pork or beef)


  • In a large pot, bring water to a boil, add pasta and cook to al-dente (slightly undercooked), then strain pasta and put back in pot and set aside to keep warm. I normally add a teaspoon of oil (canola or vegetable) and toss it around to keep it from sticking to the dry pot.
  • In a large shallow pan on medium to high heat, melt four tablespoons butter.
  • Squeeze in juice from one lemon.
  • Add 1/4 cup of white wine, then let alcohol boil off for one to two minutes.
  • Add two teaspoons of garlic powder.
  • Add in heavy cream, 1/4 cup at a time, mixing in between.
  • Remove warm pasta and place in shallow pan with sauce and mix well, then in squeeze juice from 1/2 lemon and sprinkle in salt while mixing
  • Remove tossed pasta and place on platter. Finish with freshly grated parmesan and cracked pepper.

Optional Instructions: To add some protein to the dish, I recommend either sautéeing some large tiger shrimp in a pan with garlic butter to add on top of the pasta OR grilling off some Ontario sausage then slicing and mixing in with the dish.

  • Shrimp: Melt butter in shallow pan on high heat, then add shrimp. Sauté for 4-6 minutes until poached shrimp are browned or uncooked shrimp are cooked through. Remove from pan and garnish around the edge of pasta dish.
  • Sausage: Poke each sausage 3 times each with a fork, then grill on barbecue or in grill pan on the stove until cooked through. Slice and add to pasta dish.

Dairy Inspiration

Tomato sauce and pasta in a black iron skillet, placed on a wooden table

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