This is a super simple and delicious pasta I like to make for Andrew. There is a misconception that pasta is a heavy, fattening dish but what makes a pasta dish caloric is normally the sauce. Here at home, I like to make pastas using fresh and often raw ingredients as well as lots of vegetables and herbs. This makes eating pasta easier on our waist lines... I normally have a bag of cooked frozen shrimps in the freezer. I find it very convenient and it allows me to whip up a meal in minutes, like this one. The touch of lemon is very subtle and brings a freshness to the dish. You can choose to leave the zest in the dish or remove it after it infused the oil.
Lemon Basil and Shrimp Pasta Recipe:
The ingredients listed are for a single portion. To serve more, multiply them for as many portions you want to make. *If using fresh or frozen raw shrimps, just adjust the cooking time, it should take a few extra minutes, but remember that shrimps cook quickly and overcooking them may result in tough shrimps.
You will need:
1/4 of a package of spaghetti or linguine
zest of 1 lemon
1 garlic clove, chopped
10 medium frozen (cooked) shrimps * (see note above)
a handful of fresh basil, chopped
salt and pepper
Cook the pasta in a large pot of boiling salted water until al dente.
While pasta cooks, coat the bottom of a skillet with olive oil. Add the lemon zest and let it infuse the oil over medium-low heat for about 5 minutes, being careful not to burn it. At this point you can strain the oil and discard the zest or keep it in the dish, it is up to your taste. Add the garlic and shrimp, turn the heat to medium and cook until shrimp is pink. Season with salt pepper to taste. Add the pasta along with some of the cooking liquid and stir well. Check the taste and adjust seasonings if necessary. Add the chopped basil, mix well, transfer to a plate and serve immediately.
I am submitting this recipe for this month's edition of Weekend Wokking, an event created (and also hosted this month) by Wandering Chopsticks, check it out!