Serves 2

No-cook sauce.

• 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

1. Whisk oil, lemon zest and juice, garlic, and ¼ teaspoon salt together in bowl, then stir in Parmesan until thick and creamy.
2. 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.
3. 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.