Name: Fusilli with Shrimp and Lemon Butter
Yield: 4
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 -

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Ingredients for - Fusilli with Shrimp and Lemon Butter

1. 1/2 lb. short corn pasta -

2. 2 tbsp. lemon juice -

3. 1 tsp. finely grated lemon zest -

4. 1/2 lb. rock shrimp or peeled and deveined medium shrimp -

5. 6 tbsp. unsalted butter -

6. Kosher salt -

7. Freshly ground pepper -

8. Finely grated bottarga, preferably mullet -

How to cook deliciously - Fusilli with Shrimp and Lemon Butter

1. Stage

In a large saucepan of salted boiling water, cook the pasta until al dente.

2. Stage

Meanwhile, 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.

3. Stage

Drain 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.