This is a very simple pasta dinner that you can put on the table in 30 minutes. Creamy, lemony sauce over hot pasta with either shrimp or bay scallops. Yum!! Be sure to use a high-quality extra-virgin olive oil and freshly squeezed lemon juice.
- 1/2 cup extra-virgin olive oil
- 2 teaspoons grated lemon zest plus 1/3 cup juice (2 lemons)
- 1 small garlic clove, minced to a paste
- Salt and pepper
- 2 oz. Parmesan cheese, grated
- 1 lb. small shrimp (51 to 60/lb.), peeled, deveined and tails removed
- 4 tablespoons unsalted butter, softened
- 1 lb. pasta (I used spaghetti, but angel hair would be good too.)
- 1/4 cup chopped fresh basil (I didn’t use because I didn’t have any on hand.)
Whisk olive oil, lemon zest and juice, garlic, and 1/2 teaspoon salt together in bowl, then stir in Parmesan until thick and creamy.
Pat shrimp dry with paper towels and season with salt and pepper. Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat. Add shrimp in single layer and cook until shrimp are curled and pink on both sides, about 2 minutes (3 minutes for bay scallops); transfer to separate bowl and cover.
Meanwhile, bring 4 qts. water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. Add olive oil mixture, shrimp (or scallops) and any accumulated juices, remaining 2 tablespoons butter, and basil and toss to combine. Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency. Serve.
Serves 4 to 6.
“God pursues us in our restlessness, receives us in our sinfulness, holds us in our brokenness.”