- 1 lemon
- 1/2 cup heavy cream
- 1 lb. shrimp, peeled and deveined
- 1 Tbs. minced fresh basil
- 2 Tbs. salt, plus more, to taste
- 1/2 lb. any kind of pasta
- 1 Tbs. olive oil
- 2 large garlic cloves, thinly sliced
- 1 large shallot, minced
- freshly ground pepper, to taste
Bring a large pot of water to a boil over high heat.
Add the 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions.
When the pasta is within about 3 minutes of being al dente, in a large fry pan over medium-low heat, warm the oil. Add the garlic, shallot and sauté until fragrant and softened, about 2 minutes. Add the shrimp and sauté until they are just opaque throughout, about 3 minutes. Add the warm cream and lemon juice to the pan and season the sauce with salt and pepper and minced basil.
Drain the pasta and add it to the fry pan. Toss the pasta to coat with the sauce and shrimp and serve immediately.