Lunchbreak: Lemon Linguine Pasta

Data pix.

Chef Tony Barbanente

Anto Pizza and Pasta

1547 W. Jarvis Ave.

Chicago, Illinois 60626

Located right off the Jarvis red line stop


Anto Pizza Chicago’s Lemon Linguine pasta

-8oz Linguine pasta

-6 medium sized shrimp – cleaned, peeled and deveined

-2 tablespoons of unsalted butter

-8oz heavy whipping cream

-Pinch of salt

-Pinch of ground black pepper

-2 tablespoons of Parmigiana Reggiano, grated

-Shaved lemon zest from 1 lemon

-2 cloves of garlic, minced


-Bring a quart of water to a boil over medium high heat. Add the pasta and let boil for 3 minutes with salt. Drain pasta at desired firmness of pasta.

- Place the butter, minced garlic and shrimp together and sauté until slightly golden brown.

- Add salt, pepper and heavy whipping cream to same pan. Let the mixture thicken for about 2 minutes.

- To the same pan add Parmigiana Reggiano and lemon zest.

- Pour your pasta into the sauce and mix to combine.


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