Basil Lemon Shrimp

By hmorris31

For an easy shrimp and pasta dish we could get on the table in short order, we opted for a
no-cook sauce: A combination of extra-virgin olive oil, lemon juice, and garlic provided the base for a simple vinaigrette we could toss with the warm pasta. Lemon zest added more citrus flavor without adding more acidity; some Parmesan cheese helps thicken the sauce slightly and contributed a nutty flavor; and a pat of butter added richness and rounded out the flavor of the sauce. We cooked the pasta in the same water we used to cook the shrimp, saving us from dirtying an extra pan. The flavor of this dish depends on high quality extra-virgin olive oil, fresh-squeezed lemon juice, and fresh basil. A rasp-style grater makes quick work of turning the garlic into a paste.

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 teaspoon grated lemon zest plus 2.5 tablespoons juice
• 1 garlic clove, minced to paste
• Salt and pepper
• 1 ounce Parmesan cheese, grated (½ cup)
• 8 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
• 6 ounces spaghetti
• 2 tablespoons shredded fresh basil
• 1 tablespoon unsalted butter, softened

Details

Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

Whisk oil, lemon zest and juice, garlic, and
1/4 teaspoon salt together in bowl, then stir in
Parmesan until thick and creamy.

Step 2

Meanwhile, bring 4 quarts water to boil in large
pot. Add shrimp and 1 tablespoon salt and cook
until opaque throughout, about 1 minute.
Using slotted spoon, transfer shrimp to bowl.
Season with salt and pepper to taste and cover
to keep warm.

Step 3

Return pot of water to boil. Add pasta and cook,
stirring often, until al dente. Reserve 1/2 cup
cooking water, then drain pasta and return it to
pot. Add oil-garlic mixture, cooked shrimp, basil,
and butter and toss to combine. Season with
salt and pepper to taste, and adjust consistency
with reserved cooking water as needed.