Fusilli With Shrimp And Lemon Butter Recipe

Ingredients

1/2 lb. short corn pasta

2 tbsp. lemon juice

1 tsp. finely grated lemon zest

1/2 lb. rock shrimp or peeled and deveined medium shrimp

6 tbsp. unsalted butter

kosher salt

Freshly ground pepper

Finely grated bottarga, preferably mullet

Preparation

Step 1In a large saucepan of salted boiling water, cook the pasta until al dente.Step 2Meanwhile, scoop 1/4 cup of pasta cooking water into a large, deep skillet. Add lemon juice and zest. Arrange shrimp and butter in skillet in an even layer and season lightly with salt and pepper. Bring to a simmer over moderate heat and cook, stirring gently, until butter is melted and shrimp are nearly cooked through, 4 minutes.Step 3Drain pasta, reserving another 1/4 cup of cooking water; add pasta to skillet. Cook over moderate heat, tossing and adding some of reserved cooking water if needed, until pasta is well coated and shrimp are white throughout, 1 minute. Season with salt and pepper. Transfer to bowls, grate bottarga over top and serve. Looking for more quick and easy recipes? Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.