Just incase you ever questioned the Pioneer Woman’s authority on all things awesome, I’m here to tell you she’s all that and a bag of chips. Not that I’ve ever met her or even exchanged glances, but I did make one of her recipes last night, which counts for something, right?? Incase you have been living under a rock for the last few years and have not heard of the Pioneer Woman (affectionately called P-Dub), run, don’t walk, to her site. You’ll learn all you ever wanted to know about photography, homeschooling, gardening, life on the ranch, and cooking.
I’ve been salivating over PW’s Baked Lemon Pasta for about a year now and finally broke down and made the darn dish over the weekend. All I can say is Oh, Baby. This stuff is goooooood.
This dish involves lots of lemon, parsley, sour cream, and my good friend, butter.
Since I live on the Gulf of Mexico, I decided to saute some fresh shrimp on the side. Don’t hate, but I never devein my shrimp. Living in the South, we eat everything. Not even the digestive tract of shellfish can scare us! And honestly, I think the vein adds a little somethin’ somethin’.
I followed P-Dub’s recipe exactly, but used whole wheat pasta (instead of white) and lite sour cream (instead of whole fat). Gotta keep it healthy, folks.
If that doesn’t look good, then I don’t know what does. I could have just eaten this creamy and citrus-y pasta straight out of the pan, but I was nice and decided to share some with the Duke.
I suggest you make this dish at your earliest convenience and lock yourself with it in the closet with a fork and and a loaf of garlic bread.
I secretly hope that one day the Pioneer Woman and I can be friends. We’ll do each other’s hair and stay up late talking about Taylor Lautner. Until that day, I’ll just continue to live vicariously through her mouth-watering kitchen creations. The Duchess
I made this a few months ago for dinner – it was amazing!!!
I didn’t realize anyone questioned Ree’s awesomeness…
The pasta look mad good, too, and I’m not even a shrimp fan.