<body><div><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=4UncuA_0w4IcD8P00" alt="https://img.particlenews.com/image.php?url=4UncuA_0w4IcD8P00" width="750" height="500" ><p>Whether you need a weeknight supper or a date night dinner, this lemon garlic pasta will fit the bill. This recipe features perfectly cooked pasta and tender, juicy shrimp. The sauce is packed with flavor, from the anise-y quality of the fennel to the more deep sweetness and umami notes from the sun-dried tomatoes. The lemon and basil brighten everything. </p><p>Keep a measuring cup and ladle next to your pasta while it is cooking to remind yourself to save some of the pasta water. You need it to get the sauce thick and emulsifies. </p><p>This lemon shrimp pasta serves 2. Need more servings? It's easy to double as long as your skillet is large enough. </p><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=4CxaLW_0w4IcD8P00" alt="https://img.particlenews.com/image.php?url=4CxaLW_0w4IcD8P00" width="750" height="500" ><h2>Ingredients</h2><ul><li>6 oz. uncooked thin spaghetti</li><li>1/4 cup chopped oil-packed sun-dried tomatoes, plus 3 Tbsp. oil from jar, divided</li><li>1 cup sliced fennel (from 1 medium [9 oz.] bulb), plus 2 tsp. fronds for garnish</li><li>1 Tbsp. minced garlic (from 2 large garlic cloves)</li><li>1/4 tsp. crushed red pepper</li><li>1/2 cup dry white wine</li><li>1/2 cup chicken stock</li><li>12 oz. large peeled, deveined raw shrimp, patted dry</li><li>1 tsp. kosher salt, plus more for pasta water</li><li>1/2 tsp. black pepper</li><li>1/3 cup heavy whipping cream</li><li>1 tsp. grated lemon zest, plus 2 Tbsp. fresh juice (from 1 lemon), divided</li><li>2 Tbsp. chopped fresh basil, plus small basil leaves for garnish</li><li>5 Tbsp. grated Parmesan cheese, divided</li></ul><h2>Directions</h2><h2>Cook pasta: </h2><p>Bring a large pot of salted water to a boil over high. Add pasta, and cook until 1 minute short of al dente, about 5 minutes. Drain, reserving 1 cup cooking water. </p><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=2UH3lI_0w4IcD8P00" alt="https://img.particlenews.com/image.php?url=2UH3lI_0w4IcD8P00" width="750" height="500" ><h2>Cook fennel: </h2><p>Meanwhile, heat sun-dried tomato oil in a large skillet over medium-high. Add fennel, and cook, stirring occasionally, until crisp-tender and starting to brown, 3 to 4 minutes. Add garlic and crushed red pepper, and cook, stirring constantly, until fragrant, about 1 minute. </p><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=3OgdRW_0w4IcD8P00" alt="https://img.particlenews.com/image.php?url=3OgdRW_0w4IcD8P00" width="750" height="500" ><h2>Cook shrimp: </h2><p>Add wine, chicken stock, shrimp, salt, black pepper, and sun-dried tomatoes; cook, stirring often, until mixture has reduced by half and shrimp is pink on both sides, about 4 minutes. Reduce heat to medium-low, and add heavy cream and lemon juice. Cook, stirring often, until starting to thicken, about 2 minutes. </p><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=4d9WUZ_0w4IcD8P00" alt="https://img.particlenews.com/image.php?url=4d9WUZ_0w4IcD8P00" width="750" height="500" ><h2>Add pasta: </h2><p>Add pasta, 1/4 cup of the reserved cooking water, basil, and 1/4 cup of the Parmesan cheese; cook, stirring and tossing with tongs constantly, until pasta is well coated, adding up to 1/3 cup more cooking water if needed. </p><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=0R1LXt_0w4IcD8P00" alt="https://img.particlenews.com/image.php?url=0R1LXt_0w4IcD8P00" width="750" height="500" ><h2>Garnish and serve: </h2><p>Divide pasta mixture evenly between two plates, and top each with 1/2 tablespoon remaining Parmesan. Garnish with fennel fronds, basil leaves, and lemon zest. Serve immediately. </p><img src="https://img.particlenews.com/image.php?type=thumbnail_580x000&amp;url=17KA6Z_0w4IcD8P00" alt="https://img.particlenews.com/image.php?url=17KA6Z_0w4IcD8P00" width="750" height="500" ></div></body>

Mountain View, CA

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Lemony Shrimp Pasta

Whether you need a weeknight supper or a date night dinner, this lemon garlic pasta will fit the bill. This recipe features perfectly cooked pasta and tender, juicy shrimp. The sauce is packed with flavor, from the anise-y quality of the fennel to the more deep sweetness and umami notes from the sun-dried tomatoes. The lemon and basil brighten everything.

Lemony Shrimp Pasta

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