FUSILLI WITH SHRIMP AND LEMON BUTTER
Chef Joe Cicala uses the excellent dried corn pasta produced by Rustichella d'Abruzzo. Because of its deep corn flavor, he pairs it with foods that are delicious with polenta, like shrimp.
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- In a large saucepan of salted boiling water, cook the pasta until al dente.
- Meanwhile, scoop 1/4 cup of the pasta cooking water into a large, deep skillet.
- Add the lemon juice and zest.
- Arrange the shrimp and butter in the skillet in an even layer and season lightly with salt and pepper.
- Bring to a simmer over moderate heat and cook, stirring gently, until the butter is melted and the shrimp are nearly cooked through, 4 minutes.
- Drain the pasta, reserving another 1/4 cup of the cooking water; add the pasta to the skillet.
- Cook over moderate heat, tossing and adding some of the reserved cooking water if needed, until the pasta is well coated and the shrimp are white throughout, 1 minute.
- Season with salt and pepper.
- Transfer to bowls and serve.
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