Updated Mar 10, 2017Chatelaine
- Preserve lemons at least one week in advance. Get the recipe here.
- Cook pasta in a large pot of boiling water, following package directions but omitting salt, until al dente, 6 to 8 min.
- Heat a large frying pan over medium high. Add oil, then shrimp and garlic. Stir-fry until shrimp turns pink, 4 to 6 min. Remove from heat. Drain pasta and add to shrimp. Stir in lemon juice, preserved peel, brine, basil and parmesan.
Serving Tip: Omit shrimp and serve this pasta as a side dish with roast pork.
Shopping Tip: Shrimp come in many sizes, from tiny to colossal. Adjust cooking times as needed. We like to leave the tails on for a pretty presentation.
NutritionCalories 475, Protein 34 g, Carbohydrates 50 g, Fat 15 g, Fibre 3 g, Sodium 873 mg.
How to peel and devein shrimp