We tried a lemon spaghetti recipe. It was super yummy, even Husband declared it a winner. It was so yummy that I took leftovers for lunch today. I bought a new zester so I was eager to try it out. I also cooked shrimp to add because (like I did with the Shrimp, Tomato, Basil Pasta recipe). Basically, I coat with garlic salt and pepper and cook in a skillet with a teeny bit of olive oil until cooked. I flip the shrimp halfway through. I actually make more work for myself, too, and cook a few shrimp at a time. It helps get the shrimp all crusty and yummy. We didn't add the basil, but I had some just in case. I think it would taste better with parsley, but do what you will. Either way, the recipe is super easy. It is very lemony without the extra zest on the top so if you don't like lemon, stay away!
1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.