Pasta with Shrimp, Tomatoes, Garlic, Lemon, and Basil
Servings 4
Equipment
- Large pot
- Large skillet
Ingredients
Marinade Ingredients:
- 2 cups medium-sized shrimp peeled & deveined (thawed if frozen)
- 2 tbsp olive oil
- 3 cloves of garlic minced
- 1 shallot minced
- 1 tbsp fresh parsley chopped
- Zest of one lemon
- Salt and pepper to taste
- Crushed red pepper flakes to taste
Remaining Ingredients:
- ½ lb. spaghetti cooked al dente, drain reserving 1/4 cup of cooking pasta water
- 1 tbsp olive oil
- 1 cup of grape tomatoes
- Salt and pepper to taste
- Juice of one lemon
- 2 tbsp butter
- ¼ cup of Parmesan cheese shredded
- 1 tbsp parsley chopped
- 2 tbsp basil chopped
Instructions
- Combine the shrimp, olive oil, garlic, shallot, parsley, lemon zest, sea salt, freshly cracked pepper, and crushed red pepper flakes in a dish or zip-lock bag and marinate in the refrigerator for 2 hours.
- Cook spaghetti in a large pot of salted water according to the package instructions; drain, reserving 1/4 cup of cooking liquid.
- Heat olive oil in a large skillet over medium heat. Add tomatoes, salt, and pepper to taste. Cook for about 2-3 minutes; add marinated shrimp and cook for 1 minute.
- Add lemon juice, butter, and reserved pasta water, as needed, and cook an additional 30-60 seconds. Add cooked pasta, Parmesan cheese, and basil, then combine. Garnish with parsley. Enjoy.