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1
Peel and wash 300g of shrimp. Add more if you like shrimp. I usually add LOTS. Add scallops too if you have some. Yum.
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2
Using a vegetable peeler, carefully remove the rind of 3 lemons into large strips. You want the yellow parts only, not the white bitter parts.
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3
Slice the lemon rind into thin strips.
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4
Drain the marinated sundried tomatoes and slice them into strips too.
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5
Cook a box of spaghetti according to the package's instructions. Place the pasta in boiling water with a generous pinch of salt and some cooking oil to prevent sticking. Stir it occasionally.
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6
While the pasta is cooking, fire up a large wok or saucepan and add 2 tablespoons of extra virgin olive oil.
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7
When the wok is hot and smoking, add 3 tablespoons of minced garlic.
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8
Stir fry for 15 seconds till garlic start to smell fragrant.
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9
Add the shrimps to the hot wok. Stir around quickly for about 20 seconds. Shrimp cooks real fast.
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10
Add the lemon rind and sundried tomatoes. Stir them in with the garlic and shrimp.
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11
Add 2 tablespoons of white wine.
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12
Grab your finest bottle of extra virgin olive oil and give it a few lugs into the wok. About 1/3 C worth. You just need enough oil to evenly coat the spaghetti.
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13
Stir fry until the oil is warmed through. Then turn down the heat.
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14
The pasta should be ready now. Drain the pasta (do not rinse!) and shake off as much excess water as possible. Pour the hot pasta into the wok.
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15
Toss evenly.
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16
Squeeze in the juice of 1 lemon (from the 3 lemons that were peeled earlier).
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17
Season the pasta with 2 teaspoons of salt or more. And 1 teaspoon of finely ground black pepper.
