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.
Lemony spaghetti with shrimp and basil
7
PREP TIME
30 min
Makes
4 Servings
Lemony spaghetti with shrimp and basilPhoto, Angus Fergusson
Stop piling on all that sauce and opt for a simple pasta dish tossed with the freshness of lemon and the herby sweetness of fresh basil. Add some shrimp and you've got a dish that will be sure to please.
Ingredients
- 250 g spaghetti pasta
- 3 tbsp extra-virgin olive oil
- 454-g pkg frozen peeled black tiger shrimp , thawed
- 1 garlic clove , minced
- 2 tbsp fresh lemon juice
- 2 tbsp diced preserved lemon peel
- 1 tbsp preserved lemon brine
- 1/2 cup chopped basil
- 1/4 cup grated parmesan
Instructions
- 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.
How to peel and devein shrimp
Nutrition (per serving)
- Calories
- 475,
- Protein
- 34 g,
- Carbohydrates
- 50 g,
- Fat
- 15 g,
- Fibre
- 3 g,
- Sodium
- 873 mg.
