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 pasta cooking water into a large, deep skillet.

3. 3

   Add lemon juice and zest.

4. 4

   Arrange shrimp and butter in 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 butter is melted and shrimp are nearly cooked through, 4 minutes.

6. 6

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

7. 7

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

8. 8

   Season with salt and pepper.

9. 9

   Transfer to bowls, grate bottarga over top and serve.

10. 10

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11. 11

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* Per serving · 4 servings · Values may vary.