1-pound uncooked shrimp, peeled and deveined
8 ounces of pasta (I used whole wheat)
1 tablespoon olive oil
2 tablespoon unsalted butter
½ teaspoon lemon pepper or to taste
½ lemon juiced
1 lemon zested
5 cloves garlic, minced
¼ cup chicken broth (or you could use white wine)
1 cup cherry tomatoes, halved (I used multi colored)
2 tablespoons fresh chopped basil
Parmesan Reggiano for sprinkling
In a medium bowl, combine the shrimp with the lemon zest, half lemon, lemon pepper and garlic. Let it marinade for at least ½ hour.
Boil pasta al dente using the package directions. Reserve ½ cup of pasta water.
Heat the olive oil and butter over medium high heat. Add the shrimp mixture to the pan and cook for 3 minutes until the shrimp is pink. Remove from pan.
Add the chicken broth (or white wine) to deglaze the pan. Add the tomatoes and stir until just heated.
Add the pasta and shrimp back to the pan. Toss to combine. Add pasta water if needed to keep the noodles moist. (If you do need the water, it should only be maybe a ¼ cup).
Divide the pasta into 4 bowls. Top with parmesan Reggiano and sprinkle basil over the top.
By Sharon Feldman
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