This recipe couldn’t be simpler or easier. If you don’t want to make the sauce out of the shrimp peels, you can substitute chicken broth or vegetable broth. They will both give you a good result as well.
Fusilli Pasta with Lemon Cream and Shrimp
- 2 lemons
- Sea salt
- 1 pound large shrimp, unpeeled
- 1/2 cup thinly sliced onions
- 1/3 cup extra virgin olive oil
- 3/4 cup plus 2 tablespoons heavy cream
- Freshly ground black pepper
- 1 pound fusilli pasta
Finely grate the zest from the lemons, then juice them.
Bring a large pot of water for the pasta to a boil. Peel and de-vein shrimp, reserving the shells.
In a small saucepan, heat the shrimp shells, onion, and 1/4 cup of oil over medium heat. Simmer, stirring occasionally, 5 minutes. Add lemon juice, increase heat to medium high, cook 1 minute longer.
Add cream 1/4 teaspoon salt and a generous pinch of pepper. Reduce heat to low and simmer sauce another 5 minutes. Remove from heat and cover to keep warm.
Meanwhile, boil pasta al dente.
In medium skillet, heat remaining tablespoons of oil med high heat. Add shrimp, reduce to med and cook, turning occasionally until opaque and cooked through, 3 to 5 minutes. Remove from heat.
Drain pasta and place in a large serving bowl. Strain sauce through a medium sieve, pressing on the solids to maximize the amount of liquid extracted.
Add shrimp and zest. Toss.