I love shrimp. I love pasta. I love lemons. Shrimp, pasta and lemons together? Questionable at first, dynamite in the end. I found this recipe on Food.com and tweaked it accommodate our tastes. You can do the same.
Easy, Spicy, Shrimp Pasta
1/2 lb. shrimp, peeled and deveined (uncooked)
8 ounces pasta, any kind
2 garlic cloves, minced
3 green onions, chopped
1 lemon, juice and zest of (about 2 Tbsp.)
2 tsp. red pepper flakes, diced
1 tsp. dried basil, crushed
1 tsp. salt
4 tablespoons dry white wine
1 tomato, chopped*
Salt, fresh cracked pepper
Cook the pasta according to package instructions. Reserve 1 c. pasta water.
While pasta water is heating, zest and juice lemon and prepare all ingredients. After adding pasta to boiling water, sprinkle a small amount of olive oil in a cold, non-stick skillet. Turn heat to medium high, and let pan warm for a few minutes. Add shrimp, garlic, onion, lemon rind and pepper. Cook, stirring constantly for 2-3 minutes. Shrimp will just start to turn opaque but not yet pink. Add tomatoes, salt, basil, lemon juice and white wine. Stir and cook for another 2-3 minutes or until shrimp turn pink. Stir in reserved pasta water. Taste sauce and adjust seasonings to your taste. Spoon over drained pasta and garnish with fresh black pepper or additional pepper flakes, if desired.
*Substitute one 15 or 28 oz. can diced tomatoes (depending on your love of tomatoes) with liquid. If you use the liquid, discard the reserved pasta water.