Fusilli with Shrimp
This is by chef Joe Cicala in Philly. It is a light pasta dish that is great with a nice crusty french loaf and a bottle of wine.
- 1 package of fusilli (rigatoni rigate is great also)
- 2 tbs fresh lemon juice
- 1 tsp lemon zest, finely grated
- 1/2 lb medium shrimp, peeled and deveined
- 6 tbs unsalted butter, cubed
- salt and black pepper
- 2 tbs parmesan cheese
Preparation time 15mins
Cooking time 30mins
Cook the pasta according to package directions.
Reserve 1/2 c of the pasta water. Place 1/4 c of the water in a large skillet. Add lemon juice, lemon zest. Add shrimp, and butter and season with salt and pepper. Bring to a simmer over moderate heat and stir, about 4 mins.
Add pasta to skillet and cook over moderate heat, tossing and adding the reserved water as needed, until the pasta is well heated and shrimp is cooked, about 1 min. Season with salt and pepper. Transfer to bowls and grate parmesan cheese over top of each bowl.