Lemon Shrimp Spaghetti

Tossed with Colavita Spaghetti, this creamy lemon pasta with shrimp is perfect for anytime, including warm summer days. Made tangy with lemon zest.

 ½ lb Colavita Spaghetti
 4 tbsp Colavita Organic Extra Virgin Olive Oil
 4 tbsp butter
 1 lb extra large shrimp, rinsed, peeled and deveined
 ½ cup dry white wine
 4 cloves of garlic, minced
 3 tbsp fresh lemon juice (1 lemon)
 Grated lemon zest from 1 lemon
 Salt and freshly ground black pepper
 Hot pepper flakes
 Freshly chopped parsley

1

Bring a large stock pot of water to a rolling boil. Once boiling, salt the water generously. Add the pasta to the boiling water and cook according to the timing on the package.

2

Drain the pasta, reserving 1 cup of the cooking liquid.

3

Heat 2 tablespoons of Colavita Extra Virgin Olive Oil and 2 tablespoons of butter in a large skillet over medium-low heat.

4

Add the minced garlic, hot pepper flakes and lemon zest. Allow to simmer slowly, stirring occasionally for about 4 minutes.

5

Season the shrimp with salt and pepper. Add them to the pan and cook until they are just pink – about 2-3 minutes per side. Remove the shrimp from the skillet and reserve on a plate. Keep them warm.

6

Pour white wine and lemon juice into skillet and bring to a boil. Scrape any browned bits of food off of the bottom of the skillet with a wooden spoon.

7

Add the remaining 2 tablespoons butter and 2 tablespoons of Colavita Olive Oil to the skillet.

8

Toss the cooked pasta, shrimp, and parsley in the oil and butter mixture until coated. If the mixture seems dry, add some of the reserved pasta water a little at a time.

9

Taste and adjust for seasoning adding more salt, pepper or parsley as needed.