This is a bright and filling pasta that doesn’t take much to create. The tarragon and lemon bring a uniquely simple taste and you can add in some peas to give it a bit more color and style. It comes from Lidey Heuck in NY Times Cooking.
Start a pot of water on to boil to cook the spaghetti per the package instructions (about 8 mins after adding to the boiling water). Drain and reserve 1 cup of the pasta cooking water for later use.
In a large skillet, add the oil over medium heat. Stir in most of the lemon zest and tarragon (hold back about 1 Tbsp, combined, for adding just before serving). Toss well to ensure even cooking and not letting it burn. Cook for about 1 min so that it is fragrant but not browned. Add the shrimp and arrange into a single, even layer. Cook about 1-2 mins on one side, then turn the shrimp over and cook the same on the other side – under both sides are opaque. Remove the shrimp from the pan with a slotted spoon and set aside.
Add the wine to the skillet to deglaze and reduce. Scrape any browned bits from the bottom of the pan and cook until slightly reduced – about 2-3 mins. Reduce the heat to medium/low and add in the cooked pasta and the 1 cup pasta water. Stir well to coat everything. Stir for another 2-3 mins while a loose sauce forms at the bottom of the pan.
Turn off the heat and add the butter and the grated parmesan and stir well to combine and create a silky sauce. Add in the lemon juice, shrimp and salt and pepper to taste and stir well to combine.
Transfer to a large serving bowl and sprinkle the remaining lemon zest and tarragon over the top.
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