Lemons, Anyone?

There is something about lemons that makes it so appealing. It must be the tang of the fruit (it is a fruit, right?). Even thinking about it leaves my mouth puckered a little bit for a second. Experts say that the juice and zest of the lemon provide a series of health benefits for the body. Probably because lemons are rich in antioxidants. As you may already know, antioxidants fight free radicals that are responsible for inflicting different kinds of ailments and diseases to the body, such as cancers and skin diseases to name a few. The juice of the lemon even helps lower the amount of bad cholesterol (Low-density lipoprotein or LDL) in the body, which is certainly a good thing.

With that said, if you are looking for a great recipe that involves the use of pure lemon juice, I will share to you a recipe that I got from a cooking show called Everyday Italian. It is hosted by none other than chef Giada De Laurentiis herself and she is, by far, one of my favorite female chefs (she even looks hot for her age which is definitely a plus for me). Her recipe was for a basic lemon pasta (spaghetti) but I figured that lemon would go well with shrimp (squid, fish or even clams works just as well), so I just had to add it to the recipe. 

Bon Appetit!

Lemon Pasta with Shrimp

You will need the following (yields 3 servings):

• 1/2 pound pasta (i.e. spaghetti, penne or fussili)
• 9-12 pieces shrimp (peeled and *deveined)
• 1/3 cup oil (preferably olive oil)
  
• 1/3 cup grated cheese (preferably Parmesan or Pecorino Romano)
• 1/4 cup fresh lemon juice
• Salt and (coarsely grounded) black pepper
• 1/4 cup chopped fresh basil leaves and 1/2 tablespoon lemon zest for garnish (optional)

 

Directions in 8 Easy Steps:

1. Cook the pasta first by placing them in a large pot of boiling salted water until tender but still firm to the bite (this is called al dente, in culinary terms). 
2. Stir occasionally, about 8 minutes or follow package instructions of your pasta.
3. While checking for the pasta to be done, whisk together in a bowl the olive oil, grated cheese and lemon juice until they are thoroughly blended.
4. Once your pasta is al dente, drain the pasta using a coriander but reserve at least a cup of pasta liquid first for later use.
5. In another pan, pour a tablespoon of cooking oil and cook the shrimp about 2 minutes per side or until their color turns pinkish-red. You can marinate the shrimp beforehand using a few drops of lemon juice, salt and black pepper. It is important not to overcook the shrimp so as not to get a rubbery texture.
6. Toss the pasta, shrimp and the lemon sauce in a large bowl. Add about 1/4 cup of the reserved pasta liquid at a time until you arrive at a desired consistency (thickness of the sauce).
7. Adjust the taste by seasoning the pasta with salt and pepper.
8. Garnish the dish with lemon zest and chopped basil (optional).

Legend:

*Devein: To make a small, usually lengthy, vertical incision on the backside of the shrimp to remove its vein.

Photo Credits: www.wikipedia.org, www.foodnetwork.com