Lemon Basil Shrimp Spaghetti

Ingredients

• 350 g shrimp
• 160 g spaghetti
• 250 g cherry tomatoes
• 2.5 tbsp extra-virgin olive oil
• 1.5 tbsp lemon juice
• 12 g fresh basil
• 4 cloves garlic
• 0.7 tsp fine sea salt

Instructions

1. Boil the spaghetti in well-salted water, using most of the fine sea salt, for 1 minute less than the package time. Reserve a mug of the cooking water, then drain.
2. Pat the shrimp dry and season with the remaining salt. Sear them in 1 tbsp of the extra-virgin olive oil over high heat for about 60 seconds a side, until they turn opaque and curl loosely, then move them to a plate.
3. Lower the heat to medium, add the rest of the extra-virgin olive oil and the sliced garlic, and cook 60 seconds until fragrant and just blond at the edges.
4. Add the halved cherry tomatoes cut-side down and cook 4 minutes undisturbed, until they blister, slump and release their juice into the oil.
5. Add the spaghetti with 100 ml of the reserved water and toss hard for a minute until the sauce turns creamy and clings. Take the pan off the heat before adding the lemon juice — boiled, it goes dull and slightly bitter.
6. Return the shrimp, tear the fresh basil over the top and fold it through for 15 seconds so the leaves wilt but keep their perfume. Serve immediately.

Nutrition (per serving)

Calories

636

Protein

47.3 g

Fat

19.9 g

Carbs

69.4 g