There is a local resturaunt here in Fullerton CA that make this dish and it is the best thing I have ever tasted.. seriously.. Would love to try and make this at home. The sauce is the secret.. Need some tips on what to use.. I know 1 cup or so whipping cream.. lemon juice, grated lemon peel, salt, parmesean cheese.. what else am I missing? Even better if you worked @ Roma Cucina's and know the exact ingredients. ;)
From your description, I'd try adding lemon zest and a little juice to a carbonara. Classic recipe at:
http://www.cdkitchen.com/recipes/recs/1092/MamaMelrosesRistoranteItal70205.shtml
Penne lemon cream shrim
1-1/2 lbs. unpeeled, medium-size fresh shrimpp
1-2 tbls. chopped chipotle pepper in adobo sauce
2 garlic cloves, minced
2 tbls. veg. or olive oil
1/2 cup dry white wine or chicken broth
1 tbls. prepared mustard
1 tbls. Worcestershire sauce
1stick butter, melted
1cup cream
1/2 tsp. salt
2 tbls. fresh lemon juice
1 lb. spaghetti, cooked
1/2 cup fresh parsley, optional
1/2 cup shredded Parmesan cheese
Peel shrimp and devein. Saute peppers and garlic in hot oil in a large skillet over medium-high heat until throughly heated. Note: (you could and should slice open peppers to remove seeds to tone down the heat. Depending on pepper size, one large will do. You adjust to taste.)
Add shrimp and cook, stirring constantly, 2-3 minutes or just until shrimp turns pink. Remove shrimp and set aside.
Stir in white wine, mustard, and Worcestershire sauce, cook over high heat 3-4 minutes. Return shrimp to skillet. Stir in butter, cream, salt, lemon juice, cook 1-2 minutes or until combined and throughly heated.
Place pasta in a large serving dish, toss with shrimp mixture and parsley. Sprinkle with parmesan cheese.
Yields 4-6 servings.
aqua
http://www.yumsugar.com/1964861
1, keep in mind that it probably has about 1 tsp. corn starch mixed in with the heavy cream. This is to "stabilize" the cream and ensure that it won't curdle with the addition of lemon juice and zest, and it will help thicken the sauce.
I try not to use corn starch as much as possible, but when you mix acid with dairy, it is best to do it. 1 tsp. per 1 cup of COLD heavy cream. Mix it into the hc and then let it sit for about 1 min before you add it to your sauce.
I recommend:
1/2 stick butter
1/4 cup fresh lemon juice
2 cloves garlic, chopped
Lemon zest
Salt
Dash garlic powder
Melt above until warm and beginning to bubble. Reduce heat to low and let cook for 5-7 mins.
Chopped parsley (flat leaf)
1/2 package cream cheese
Add in cream cheese and incorporate.
Add in heavy cream mixture and increase heat to medium high and then add in parmesan cheese. Stir often until the sauce starts to bubble. Let thicken for 2-3 mins.
Serve over penne!
I have cooked something along those lines before. I used exactly what you listed, but at the end I added some fresh cracked pepper and some lemon thyme. The thyme added a nice flavour to round out the dish. Also try and use fresh lemon juice and some really good parm that you grate yourself.
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