Fusilli with Shrimp and Lemon Butter
Recipe GLPR2554a445aeb8f9
A light and elegant pasta dish featuring tender shrimp tossed with fusilli in a simple lemon butter sauce. Fresh lemon juice and zest brighten the richness of the butter for a bright, citrusy flavor.
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Ingredients
½ lb Corn pasta fusilli
½ lb Shrimp, peeled and deveined
6 tbsp Unsalted butter
2 tbsp Fresh lemon juice
1 tsp Lemon zest, finely grated
Directions
Bring a large pot of salted water to a boil. Add the corn pasta fusilli and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
While the pasta cooks, pat the shrimp dry with paper towels. Heat 2 tbsp of the butter in a large skillet over medium-high heat. Once the butter is foaming, add the shrimp in a single layer and cook for 2 minutes without stirring.
Stir the shrimp and continue cooking for another 1–2 minutes until they are opaque and cooked through to an internal temperature of 145°F. Transfer the shrimp to a clean plate.
Reduce the heat to medium. Add the remaining 4 tbsp of butter to the skillet and let it melt gently. Stir in the lemon juice and lemon zest until combined.
Return the cooked shrimp to the skillet with the butter sauce. Add the drained pasta and toss everything together. If needed, add pasta water a little at a time to reach your desired sauce consistency.
Serve immediately while hot, dividing the pasta and shrimp evenly among four bowls.
