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PREP10 min
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Cooking10 min
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Ready in20 min

Ingredients

Fish Stock Ingredients

Instructions

  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
    Remove tossed pasta and place on platter. Finish with freshly grated parmesan and cracked pepper. To add some protein to the dish, I recommend either sautéing 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.