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Lemon shrimp pasta recipe
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Shrimp + Pasta + Lemons + Basil = Amazing.
When it's hot out, cooking is just about the last thing I feel like doing. If it wasn't for simple, light dinners like this lemony shrimp pasta, it would be nothing but takeout for me all summer long.
This simple dish is great for parties and scales up pretty easily. Plus, it's a great way to use all that basil before it dies!
Lemon Shrimp Pasta:
Ingredients:
- 1 pound shrimp, deveined and removed from shells
- 1 pound orrechiette
- 1 lemon, juiced
- 2 jars marinated artichokes
- 4 plum tomatoes, chopped into 1/2 inch cubes
- 2 garlic cloves, finely chopped
- 1 cup basil, chiffonaded or torn into small pieces
- Olive oil
- Salt and pepper
Directions:
Cook pasta according to box directions. While thepasta's cooking, you'll have enough time to cook the rest of the ingredients.
In a large pan over medium-high heat, cook garlic until fragrant, just about one minute. Add tomatoes and cook for about one more minute, pressing on tomatoes to encourage juice release.
Add shrimp to the pan and cook until just cooked through, about two to three minutes per side. Add artichokes and mix. Remove pan from heat.
Drain pasta, reserving about a cup of liquid. Put the pasta back in the pot, adding the shrimp and tomato mixture, lemon juice and basil. Mix and taste. If desired, add a bit of cooking liquid.
Top with a few more pieces of basil and serve - hot or at room temperature.
Bon Appetit!
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