Baked Lemon Pasta with Shrimp

If you haven't noticed I love the Pioneer Woman! Ree is so damn funny and is so flipping talented it makes me want to vomit.

Here is the Pioneer Woman's site.

Now her version is just pasta, but you know us down in the south we like something to go with it. A co-worker (Vernola)...(she's cajun french by the way)'s cousin still lives down the bayou and he shrimps. So I bought some shrimp from her when she went down and boy they were beautiful. I got 10 lbs and we only have one more bag left...thankfully she's planning a trip down in a few weeks and we'll get more then.

Any who both Mr. B and I loved this dish. I was quite worried Mr. B wouldn't but he surprises me sometimes.

Ingredients

1 lb Thin Spaghetti
6tbl of Butter (Which is 1/2 stick plus 2 tbl)
4 tbl EVOO
2 Cloves of Garlic, Minced
Juice of 1 Lemon
Zest of 1 Lemon
2 C Sour Cream
1/2 Teaspoon Kosher Salt
Grated Parmesan Cheese
Parsley, Chopped


The deed.....

Pre-Heat your oven to 375.
Cook Spaghetti until Al Dente.

In a skillet melt 4 tbl of butter and 2 tbl of EVOO on low heat.
When butter is melted add the minced garlic....take a second to thank the Good Lord that they came up with cooking garlic in butter and EVOO because it honestly is one of my most favorite smells in the entire world.
Squeeze lemon juice into the pan.
Turn off the heat....remember this one!!!

Add Sour Cream and stir together.
Add Lemon Zest and Salt.
Pour mixture over drained spaghetti (which should be in some kind of baking dish)
Mix around a bit.

Bake covered for 15 minutes.
Then remove foil and bake another 7-10 minutes.

At this time add 2 tbl of butter and 2 tbl of EVOO to a pan.
When melted throw in your shrimp.
Season with S&P and Slap Ya Mama (any cajun seasoning).
Cook over medium heat.
Shrimp will turn a beautiful shade of pink when done...only will take about 5 minutes.

Take out pasta bake. Squeeze with a little more lemon.
Add Parmesan cheese and Parsley.
Top with Shrimp.

Voila!