Shrimp Spaghetti
This shrimp pasta recipe features bright lemon zest for freshness. My husband loves shrimp, so I created this simple pasta dish for him. I like to sprinkle the spaghetti with basil for color and taste.
spaghetti
4
ounces
extra-virgin olive oil
2
tablespoons
lemon, zested; zest cut into thin slivers
1
uncooked medium shrimp, peeled and deveined
10
garlic, minced
1
clove
salt and freshly ground black pepper to taste
chopped fresh basil
¼
cup
 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  While spaghetti is cooking, heat olive oil in a large skillet over low heat. Cook and stir lemon zest in hot oil for 5 minutes. Strain olive oil through a sieve and return to the skillet. Add shrimp and garlic. Cook in lemony oil, stirring occasionally, until shrimp turns pink and opaque, about 3 minutes. Season with salt and pepper.
  Drain spaghetti, reserving about 1/2 cup cooking water. Add drained spaghetti, reserved cooking water, and basil to shrimp mixture in the skillet and mix well. Serve hot.
