Prep icon
PREP10 min
Prep icon
Cooking10 min
Prep icon
Ready in20 min


Fish Stock Ingredients


  1. Step
    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.
  2. Step
    In a large, shallow pan on medium to high heat, melt 4 tbsp of butter.
  3. Step
    Squeeze in juice from one lemon.
  4. Step
    Add 1/4 cup of white wine, then let alcohol boil off for 1-2 minutes.
  5. Step
    Add 2 tsp garlic powder.
  6. Step
    Add in heavy cream, 1/4 cup at a time, mixing in between.
  7. Step
    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.
  8. Step
    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

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe