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Lemon Basil Shrimp Pasta

This dish is inspired by one of my favorite pasta places in New York City – Il Corallo Trattoria in Soho. When I went there for the first time, I was blown away by the simplicity but deliciousness of their Capellini Limone. This recipe is meant to recreate the dish at home. While it is not exactly the same, I think that I was able to capture the essence of the dish: clean and fresh flavors, simple, and feels like summer.

Ingredients:

  • 1/2 box of angel hair pasta
  • 1/2 lb of shrimp, peeled and deveined
  • 1 teaspoon McCormick Montreal Steak Seasonings
  • 1 tomato, chopped
  • 1 medium red onion, julienned
  • 1 lemon, juiced
  • 1 cup fresh basil leaves, thinly chopped
  • 3 cloves garlic, minced
  • salt and pepper to taste
  • 2 tablespoons Parmesan Cheese, freshly grated
Direction:
  1. Marinate shrimps with 1 teaspoon McCormick Montreal Steak Seasoning for 5-10 minutes.
  2. Bring a large pot of water to boil, add salt and spaghetti.  Cook for 4-5 minutes or follow instructions on the box.  Add two tablespoons of olive oil to the pasta and mix well.
  3. Heat oil in a skillet over high heat. Add shrimp and cook until the shrimps are opaque.  Remove from skillet.
  4. In the same skillet, stir in garlic, onion and tomato, cook for a couple minutes.  Add pasta and lemon juice, cook for 1-2 minute or until everything cooked through.  Then add basil and shrimp.  Serve with Parmesan cheese, salt and pepper.
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Posted by on July 30, 2011 in Italian, Pasta Recipes, Shrimp Recipes

 

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