Spring-colored Shrimp and Lemon Pasta
The pink of the shrimp and the yellow of the lemon go together for a beautiful spring look, and the tartness and bitterness of the lemon bring out the sweetness of the shrimp.
Photographed by Shin Ebisu
Ingredients (Serves 2)
- 160 g spaghetti (relatively thin)
- 150 g peeled shrimp
- 1 onion (small)
- 1 unwaxed lemon
- Italian parsley (finely chopped), as desired
- 2 tbsp olive oil
- A small amount of black pepper
Thinly slice the onion. Cut shallow slits into the backs of the shrimp, spread open, and devein if necessary.
When cooked, the slits in the shrimp will open up, making the shrimp look and feel larger.
Cut the lemon in half. Thinly slice one half of the lemon peel, and grate the other half. Reserve a small amount of lemon juice.
The thinly sliced peel will provide a refreshing bitterness, while the grated peel provides fragrance.
Fill a pot with water and bring to a boil. Add 2 tsp of salt, then add the spaghetti and cook as indicated on the package.
In a frying pan, stir-fry the olive oil and onion over medium heat. When the onion becomes tender, add the shrimp. When the shrimp have cooked through, add a small amount each of lemon juice, salt, and black pepper to season.
Strain the cooked spaghetti and add it to the frying pan along with the lemon peel, tossing to coat. Serve sprinkled with Italian parsley.