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Every so often, you just need a simple meal that feels super gourmet. This dinner was actually my husband’s and my last date night dinner. After I made it for him, he made a status on social media saying it was so good I broke his taste buds. I think he’s still looking for a solution to fix them, so if you have any suggestions.. 😛
This is a classic cream pasta sauce with a twist. The sauce isn’t quite an alfredo because it doesn’t have cheese, but the texture is the same. I wanted a sauce that had a hint of lemon, so I chose the flavors I thought would perfectly compliment that ingredient and hoped for the best. It doesn’t disappoint!
Lemon, garlic, butter and rosemary all mesh together for a unique flavor experience. The lemon isn’t overpowering by any means, but a team player to make this recipe awesome. This combination isn’t something you have every day! I think this meal tastes super “Springy” and it makes me think of bright days, a good thing to have in gloomy Iowa. 🙂
While you don’t get a PERFECTLY white sauce due to the addition of almond milk, you do get a pretty topping for pasta. I think shrimp really made this dish, however, you can substitute chicken if that’s what you have on hand. I was able to get four servings out of this recipe. I garnished my plates with parsley and additional lemon slices.