====== Spaghetti with Lemon, Basil, and Shrimp ======
**Serves 2**

No-cook sauce.

===== Ingredients =====
  * 3 tablespoons extra-virgin olive oil 
  * 1 teaspoon grated lemon zest plus 2½ tablespoons juice 
  * 1 garlic clove, minced to paste 
  * Salt and pepper 
  * 1 ounce Parmesan cheese, grated (½ cup) 
  * 8 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed\\ This was about 6 shrimp each.
  * 6 ounces spaghetti 
  * 2 tablespoons shredded fresh basil 1 tablespoon unsalted butter, softened
===== Instructions =====
  - Whisk oil, lemon zest and juice, garlic, and ¼ teaspoon salt together in bowl, then stir in Parmesan until thick and creamy. 
  - Meanwhile, bring 4 quarts water to boil in large pot.
    * Add shrimp and 1 tablespoon salt and cook until opaque throughout, about 1 minute.
    * Using slotted spoon, transfer shrimp to bowl, season with salt and pepper to taste, and cover to keep warm. 
  - Return pot of water to boil.
    * Add pasta and cook, stirring often, until al dente.
    * Reserve ½ cup cooking water, then drain pasta and return it to pot.
    * Add oil-garlic mixture, cooked shrimp, basil, and butter and toss to combine.
    * Season with salt and pepper to taste, and adjust consistency with reserved cooking water as needed.
    * Serve.

**Credit:** The Complete Cooking for Two Cookbook (The Complete ATK Cookbook Series) (p. 228). America's Test Kitchen. Kindle Edition.