Linguinis & shrimps with Lemon Confit Sauce
Our Lemon Confit Sauce and sea food is a match made in heaven, here is a perfect example.
INGREDIENTS serves 4
- 1lb (450g) of shrimps (remove tail)
- 1/2 of minced fennel
- 4 tbsp (60ml) of white wine
- 2 tbsp (30ml) of lemon juice
- 1 cup (250ml) of 15% cream
- 6 tbsp (75ml) of Le Grand’s Lemon Confit Sauce
- 3 tbsp (45ml) of gratted romano or parmesan cheese
- Your choice of pasta for 4
- Butter & Olive oil
PREPARATION
- Sauté the shrimps in a mix of butter and olive oil, set aside
- Sauté the fennel until golden brown ( not long)
- Add the garlic and soon after the wine
- Cook at low heat for 20 minutes
- Add the lemon juice, cream, and the Lemon Confit Sauce and cook for 5 to 10 mins
- Add the shrimps and the cheese
- Serve
