"Lemon zest adds
freshness to this simple yet delicious pasta dish." Serving: 1 | Prep: 10m
| Ready in: 30m
Ingredients
• 4 oz. spaghetti
•
2 tbsps. extra-virgin olive oil
•
1 lemon, zested; zest cut into thin slivers
•
10 uncooked medium shrimp, peeled and deveined
•
1 clove garlic, minced
•
salt and freshly ground black pepper to taste
•
1/4 cup chopped fresh basil
Direction
•
Bring lightly salted water in a big pot to a boil.
In the boiling water, cook spaghetti for 12 minutes while stirring sometimes,
until soft but still firm to the bite.
• While cooking
spaghetti, in a skillet, heat olive oil on low heat. Put in lemon zest and cook
about 5 minutes. Use a sieve to strain olive oil through and turn it back to
the skillet. Put in garlic and shrimp, then cook in the lemony oil for 3
minutes while stirring sometimes, until shrimp are pink. Use pepper and salt to season.
•
Drain spaghetti and save approximately 1/2 cup of
the cooking water. Put into the skillet with drained spaghetti, basil and
reserved cooking water, then mix
well. Serve instantly.
Nutrition Information
• Calories: 744 calories;
•
Total Carbohydrate: 85.4 g
• Cholesterol: 152 mg
•
Total Fat: 29.6 g
•
Protein: 31.5 g
•
Sodium: 338 mg