How to make flavourful pasta with shellfish
For an extraordinary but simple spaghetti dinner, we created a creamy vinaigrette packed with bright, lemony flavour and tossed it with tender shrimp, hot pasta, butter and chopped basil.
Grated Parmesan ensured that our vinaigrette was perfectly clingy and hung on to the pasta and shellfish. Because this recipe is so simple, it is important to use high-quality extra-virgin olive oil, fresh-squeezed lemon juice and fresh basil.
Spaghetti with lemon, basil and scallops
Makes 4 to 6 servings
1⁄2 cup extra-virgin olive oil 2 teaspoons grated lemon zest plus 1⁄4 cup juice (2 lemons) 1 small garlic clove, minced to paste
Salt and pepper 2 ounces Parmesan cheese, grated (1 cup)
4 tablespoons unsalted butter, softened
1 pound small bay scallops 1 pound spaghetti
1⁄4 cup shredded fresh basil
Start to finish: 30 minutes Whisk oil, lemon zest and juice, garlic and ½ teaspoon salt together in small bowl, then stir in Parmesan until thick.
Melt 2 tablespoons butter in non-stick skillet over medium heat. Pat scallops dry and season with salt and pepper. Add scallops in single layer and cook until firm, about three minutes; transfer to bowl and cover.
Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Stir in olive oil
mixture, scallops with any accumulated juices, remaining 2 tablespoons butter, and basil and toss to combine. Add reserved cooking water as needed to adjust consistency and season with salt
and pepper to taste. Serve.
Per serving: 587 calories; 29 grams fat (8 g saturated); 37 milligrams cholesterol; 506 mg sodium; 61 g carbohydrate; 3 g fibre; 2 g sugar; 20 g protein.