Just a couple of hours ago, my friend Dana posted a comment on the blog that she had tried a couple of my recipes. She mentioned that she couldn’t get enough of the Lemon Pepper Pappardelle Pasta with Basil, and that she had also added some shrimp to it. Her comment made me think of a similar dish that I like to add shrimp to myself! (And thanks, Dana, great suggestion!)
This recipe for Lemon Spaghetti is so easy and so delicious. It works well as an entrée, particularly with the addition of some cooked shrimp, chicken, or scallops. It also works as a great accompaniment. You can serve it hot, or at room temperature, and you can also have fun trying different shapes of pasta.
The original version of this recipe is from Giada de Laurentiis’ Everyday Italian, however a few years ago I started adding Trader Joe’s Colossal Butterfield Shrimp marinated in garlic and herbs (found in their frozen section), and never looked back! The TJ’s shrimp are flavored perfectly for this dish, and all you have to do is put the frozen shrimp under the broiler for a few minutes, and then they pop right out of their shells. This comes together quickly with little hassle, so it's perfect for a night that you want a homemade meal but don't really feel like cooking.
And while this has nothing to do with cooking, I'd like to mention a very cool blog I have recently stumbled upon. 365 days. 365 items of clothing. 365 dollars. (Plus "before" and "after" photos.) Marisa over at New Dress A Day has a lot of creativity and can really work a sewing machine!
Lemon Spaghetti with Shrimp
(Adapted from Everyday Italian)
1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
½ cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
½ teaspoon crushed red pepper flakes
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves
½ - 1 pound cooked shrimp
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt, pepper, and crushed red pepper flakes. Toss with lemon zest, shrimp, and chopped basil.