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1
Boil the pasta in salted water until it is done to your liking.
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2
Drain well reserving about 1 cup of pasta water. You might not use it all.
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3
Place pasta in serving bowl or divide among two dinner bowls.
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4
While pasta water is heating zest, juice lemon and reserve 2 Tbspn. This recipe will go FAST!
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5
After adding pasta to boiling water, sprinkle a small amount of olive oil in a cold nonstick skillet and smear around with your CLEAN fingers. (Massage oil left on your fingers into your hands - it will make them silky soft.).
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6
Turn heat on to medium high and let the pan warm for a minute or two. You want the pan to be hot but not scortching when you hold your hand over the surface.
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7
Add the shrimp, garlic, onion, lemon rind, and pepper and cook stirring constantly for 2-3 minutes. Shrimp will just start to turn opaque but not yet pink.
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8
Add tomatoes, salt, basil, lemon juice, and white wine. Stir and cook for another 2-3 minutes or until shrimp turn pink. (If using dried basil crush in hand before adding to pan to release oils. A different herb can be substituted if you prefer- just use the same quantity.).
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9
Add in as much of the 1 cup reserved pasta water as you like- if any- to make as much sauce as you would like.
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10
Taste sauce and adjust seasonings to your taste. If you would like a more onion or garlic flavor, add onion or garlic powder.
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11
Spoon over drained pasta and garnish with fresh black pepper or additional pepper flakes if desired.
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12
Other nice garnishes would be a little chopped parsley or green onion as well as a sprinkling of fresh grated parmesan.
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13
Light the candles, top off the wine glasses and serve!
