Lemony Capellini with Shrimp with Parmesan Cheese

Serves 6 in about 15 minutes. Tsp olive oil goes in first, and tbsp butter finishes the pot.

Ingredients

• 1 lb capellini (thin spaghetti)
• 2 tsp kosher salt
• 1 tsp olive oil
• 1 lb large shrimp
• 3 tsp olive oil
• 1 clove garlic, peeled
• 2 tbsp olive oil
• 4 tbsp butter
• Juice of 2 lemons
• Zest of 2 lemons
• 1 tsp kosher salt
• ½ tsp black pepper
• Pinch of red pepper flakes
• Parmesan cheese

Method

1. Start pasta cooking in a pot of boiling water with 2 tsp Kosher salt and 1 tsp of olive oil, until al dente, about 9 minutes. Drain.
2. In a large frying pan, heat 3 tsp of olive oil and add the whole garlic clove. Mix the garlic until you start to smell it, being careful not to burn it. Lift out it and discard.
3. Stir in the shrimp and stir, cook until dark pink and no longer translucent. Lift out from pan and keep it nearby.
4. Tip in 2 Tbsp olive oil and the butter to the same pan and melt butter.
5. Tip in the lemon juice, zest, salt, pepper, and red pepper flakes and stir until heated through.
6. Stir in the pasta to the pan and use tongs to mix the pasta with the sauce.
7. Tip in the shrimp.
8. Plate immediately.
9. Garnish with parmesan.

More pasta ideas are in the pasta collection.