It has been made so many times since then because it is my new fav, but has been heavily adapted to suite our tastes.
- Any type of pasta - I use penne, or linguini, usually
- Shrimp (optional)
- Mushrooms and other veggies (optional)
- 1/2 cup butter
- sprinkle of parsley
- 2 garlic cloves, minced
- 1 cup lemon juice
- 1 cup chicken or vegetable broth
I put on a big pot of water to boil, as this always seems to take way longer than I think it will.
While that is heating up I melt the butter in my largest frying pan, and add two (or more) cloves of minced garlic. When the butter is all melted I then add the shrimp, mushrooms, and whatever else I want added. Usually nothing, but a few times I have added zucchini from my mom's garden and that was good too.
When the mushrooms, shrimp, etc are nicely browned I then add the lemon juice and chicken/veggie stock and make sure the heat is set to at least medium, maybe a bit higher. I also sometimes add a sprinkling of cornstarch to help the sauce thicken, and sprinkle some parsley flakes in. I stir occasionally until the sauce begins to thicken.
When the water boils I add pasta, and cook according to directions, and at this point if the sauce is thick I turn the heat to low so it can simmer.
When the pasta is done I strain and pour into a large bowl. I then pour the sauce from the frying pan into the bowl and toss evenly to coat all pasta. I dish it out and sprinkle with parmesan.
And then I eat...lots of it...and hopefully have enough for leftovers the next day.