Lemony spaghetti with shrimp and basil
Prep 30 min
Makes 4 Servings
Updated Mar 10, 2017
Chatelaine
Ingredients
250 g
spaghetti pasta
3 tbsp
extra-virgin olive oil
454-g pkg
1
garlic clove, minced
2 tbsp
fresh lemon juice
2 tbsp
diced preserved lemon peel
1 tbsp
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.
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.
Nutrition
Calories 475, Protein 34 g, Carbohydrates 50 g, Fat 15 g, Fibre 3 g, Sodium 873 mg.How to peel and devein shrimp
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