Fettuccine Alfredo

16 oz. Fettuccine
2 1/2 cups Heavy Cream
1 Lemon, zested and juiced
1 1/2 sticks butter
1 triangle shredded Parmesan cheese
1/8 teaspoon Nutmeg
salt and pepper to taste

Cook pasta according to package directions.  Drain.

Stir 2 cups of the heavy cream and lemon juice in a large skillet.  Add butter and cook over medium heat till butter melts.  

Add remaining cream, Parmesan, lemon zest, nutmeg, salt and pepper to taste. Stir over low heat until sauce thickens slightly.

Add pasta and toss.

Shrimp Fra Diavolo

1 lb. bag Shrimp, peeled, deveined

1 teaspoon salt
1 teaspoon crushed red pepper
1 lb Linguini, cooked
1/4 cup Olive Oil, divided
1 medium Onion, sliced
4 Garlic Cloves, chopped
1/2 teaspoon dried Oregano Leaves
1/3 cup White Wine Vinegar
2 Lemons Juiced (zest one)
1 (28 oz) can crushed tomatoes

2 Tablespoons Tomato Paste

1 teaspoon Kosher Salt

1 teaspoon Sugar
3 Tablespoons chopped fresh Basil
Fresh Parmesan Cheese, shredded

In a medium bowl toss the shrimp with salt and crushed red pepper.  

Prepare linguini according to package directions.  Run under cold water and drain.  Set aside.

Heat 3 Tablespoons oil in a cast iron skillet over medium-high heat.  Add shrimp and sauté for about 2-3 minutes until all shrimp have turned pink.

Transfer shrimp to small bowl; set aside.

Add onion to the same skillet with remaining oil.  Sauté till translucent, ~5 minutes.  Add garlic and oregano and cook till fragrant ~30 seconds.

Add vinegar and lemon juice and bring to a boil.  Add crushed tomatoes, tomato paste, salt, sugar, and zest from one lemon.  Lower heat to a simmer and cook until thickened ~10-15 minutes.

Return shrimp to tomato mixture, toss to coat and cook about a minute.  Stir in basil and season with more salt to taste.  

Add drained noodles to sauce and stir. Remove from heat.

Sprinkle each individual bowl with fresh Parmesan cheese.