Creamy Lemon Gemelli Recipes

CREAMY GEMELLI PASTA WITH SHRIMP AND SPRING VEGETABLES

Steps:

• Bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, to desired tenderness, 6 to 11 minutes. Drain and reserve 1/2 cup of the cooking liquid.
• At the same time, bring another small pot of water to a boil. Add peas and boil until slightly softened, 2 to 3 minutes. Drain.
• Juice 3 of the lemon halves. Slice the remaining half into thin rounds. Set aside.
• Heat oil in a deep skillet or large pot over medium-high heat. Add peas, zucchini, and garlic; cook for 1 to 2 minutes. Add shrimp and season with salt and pepper. Cook, stirring occasionally, until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes; be careful not to overcook. Remove from the heat.
• Add cooked gemelli to the shrimp-vegetable mixture. Stir in creme fraiche and lemon juice and season with more salt and pepper as needed. Garnish with lemon slices and basil.

CREAMY LEMON GEMELLI

Steps:

• Cook pasta as directed on package; drain.
• Meanwhile, melt butter in large saucepan on medium heat. Add cream cheese and milk; stir 2 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly with whisk. Stir in 2 Tbsp. Parmesan.
• Add pasta to sauce with zest; stir until evenly coated. Top with pepper and remaining Parmesan.