Lemon Shrimp Pasta

Ingredients

• 1 tablespoon + 1/4 teaspoon kosher salt
• 1 pound rigatoni or favorite shaped pasta
• 1 pound large raw shrimp, peeled and deveined (I used frozen shrimp that I defrosted)
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 cup clam juice
• 1 tablespoon lemon juice
• 1 tablespoon butter
• 2 tablespoons parsley, chopped (+ more for sprinkling)

Steps

1. 1

   In a large pot, bring 4 quarts of water plus 1 tbsp of salt to a boil.

2. 2

   Cook the pasta according to package directions and drain reserving 1 cup of the pasta water.

3. 3

   While pasta cooks, heat 2 tbsp of the olive oil in a large saute pan over medium heat.

4. 4

   Place the shrimp, garlic and 1/4 tsp salt in a saute pan and cook for 3 minutes, stirring halfway through (make sure not to overcook the shrimp).

5. 5

   Remove the shrimp to a plate and add the clam juice into the same saute pan.

6. 6

   Bring the clam juice to a boil for 5 minutes or until the liquid is reduced by half.

7. 7

   Whisk the butter, lemon juice and parsley into the saute pan and add the pasta, shrimp and as much of the reserved pasta water as necessary to make a sauce to coat the pasta.

8. 8

   Top with additional parsley or grated cheese if desired.