A deep, rich tomato-based sauce is usually my favorite topping for pasta. A bolognese sauce that simmers all day is just divine. But sometimes I want something a little lighter. Something simple and quick. And on those days, I turn to the basics. Butter, garlic, lemon, and basil. Toss in some shrimp and it’s the perfect sort of summery meal.
Lemon Basil Shrimp with Pasta
6 oz tagliatelle, cooked al dente
1 tbsp olive oil
1 tbsp butter
zest & juice of 1 lemon
2 cloves garlic, minced
12 oz large shrimp, peeled and deveined
salt and pepper to taste
handful fresh basil, chopped
1. While pasta cooks, heat olive oil and butter in large skillet. Add the lemon zest and let it infuse the oil over medium-low heat for about 5 minutes, being careful not to burn it.
2. Add the garlic and let it begin to sizzle. After 30 seconds-1 minute when it starts to turn golden (just before it turns brown), add lemon juice and shrimp. Turn the heat to medium and cook until shrimp is pink. Season with salt pepper to taste.
3. Drain pasta and shake off excess water. Toss cooked pasta into skillet and allow it to pan fry for a couple of minutes. Add the chopped basil, mix well, transfer to a plate and serve immediately.
So tell me, what’s your favorite way to eat pasta? A rich, hearty sauce? Something lighter? Does it depend on your mood?