2 tablespoons of oil
1 clove of garlic
1 lemon, zest and juice
2-3 tablespoons of chopped parsley
390 grams of Shrimp
300 grams of Fusilli pasta (or other pasta)
2-3 tablespoons of warm water
Making Lemon and Parsley Shrimp Fusilli
Chop the shallot and the garlic clove and fry in a pan with oil until golden in colour. Add the finely grated lemon zest, lemon juice, chopped parsley, warm water (e.g. pasta water or boiled water) and stir once or twice. Add the shrimp (I used shrimps in Brine, remember to drain it) and take the pan of the heat. Grate pepper and salt over it if needed (I didn’t :). Mix the lemony shrimp sauce with the freshly boiled and drained pasta.
I imagine this would taste really good with a side of garlic bread. I also think it makes for a nice cold lunch, I’m bringing the rest of mine to school tomorrow.