Ingredients
1
1 servings
- •4 ounces spaghetti
- •2 tablespoons extra-virgin olive oil
- •1 lemon, zested; zest cut into thin slivers
- •10 uncooked medium shrimp, peeled and deveined
- •1 clove garlic, minced
- •salt and freshly ground black pepper to taste
- •¼ cup chopped fresh basil
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- While spaghetti is cooking, heat olive oil in a skillet over low heat. Add lemon zest and cook for 5 minutes. Strain olive oil through a sieve and return to the skillet. Add shrimp and garlic. Cook in the lemony oil, stirring occasionally, until shrimp turns pink, about 3 minutes. Season with salt and pepper.
- Drain spaghetti, reserving about 1/2 cup of the cooking water. Add drained spaghetti, reserved cooking water, and basil to the skillet and mix well. Serve immediately.
Nutritional Facts
Per 1 servings
- Calories: 744
- Carbohydrate: 85g
- Fat: 30g
- Fiber: 4g
- Protein: 32g
- Sugar: 3g
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