Mary’s Pizza Shack in California serves this hearty entrée for lunch and dinner. A creamy lemon alfredo sauce coats sautéed shrimp flavored with garlic and garnished with parsley.
6.75 pounds Barilla Linguine
1 1/2 quarts alfredo sauce
1 1/2 cups extra-virgin olive oil
1 1/2 cups fresh lemon juice
3 cups Italian lemon butter
120 tail-on shrimp, butterflied
6 ounces minced fresh parsley
1 1/2 cups grated Parmesan cheese
Cook the Barilla pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.
For each serving, to order:
- In a saute pan, warm 2 ounces wine, 2 ounces alfredo sauce, and 1 ounces lemon butter.
- Reheat about 2 1/2 cups pasta in simmering water. Drain and add to the pan of sauce. Stir in salt, pepper, and 1/4 ounces parsley. Stir in 1 tablespoon Parmesan and 1/2 ounce lemon juice.
- Heat 2 tablespoons oil in another saute pan and add 5 shrimp. Saute for 1 minute, then add 1 teaspoon minced garlic. Saute until the shrimp are just cooked through.
- Plate the pasta, then top with the shrimp. Garnish with more parsley.
