Fusilli with Shrimp and Lemon Butter

1. 1

   In a large saucepan of salted boiling water, cook the pasta until al dente.

2. 2

   Meanwhile, scoop 1/4 cup of the pasta cooking water into a large, deep skillet.

3. 3

   Add the lemon juice and zest.

4. 4

   Arrange the shrimp and butter in the skillet in an even layer and season lightly with salt and pepper.

5. 5

   Bring to a simmer over moderate heat and cook, stirring gently, until the butter is melted and the shrimp are nearly cooked through, 4 minutes.

6. 6

   Drain the pasta, reserving another 1/4 cup of the cooking water; add the pasta to the skillet.

7. 7

   Cook over moderate heat, tossing and adding some of the reserved cooking water if needed, until the pasta is well coated and the shrimp are white throughout, 1 minute.

8. 8

   Season with salt and pepper.

9. 9

   Transfer to bowls, grate bottarga over the top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.