Lovely and light Lemon-Parmesan Shrimp and Spaghetti: We love this dish on any week night when the warm months are upon us. I use one pound Large Fresh Shrimp (deveined, no shells), 8 ounces Spaghetti (you can use any pasta you love), 2 whole lemons, one ripe tomato chopped, 1 cup parmesan grated cheese, garnish with basil and chopped parsley, salt and black pepper, to taste.
Boil pasta in salted water (as per instructions on package/box), drain, place on a platter. Cook shrimp in salted water 4 minutes, drain, add into another bowl with chopped tomatoes, basil-parsley, toss gently, add lemon juice and pasta, add parmesan cheese, toss and serve.
It is that easy and flavorful.
Hope you’ll enjoy!
Cheryl “Cheffie Cooks” Wiser.
The Wiser Cook.