In the Cucina with La Gazzetta: Fusilli with Shrimp and Lemon Butter

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This delicious and light seafood pasta is sure to hit the spot on a warm summer evening. Food and Wine tends to share some of the best Italian recipes we've found!


Fusilli with Shrimp and Lemon Butter

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Chef Joe Cicala uses the excellent dried corn pasta produced by Rustichella d'Abruzzo. Because of its deep corn flavor, he pairs it with foods that are delicious with polenta, like shrimp.


1/2 lb. Short corn pasta, such as fusilli or rigatoni
2 T. Fresh lemon juice, plus 1 tsp. Finely grated lemon zest
1/2 lb. Rock shrimp or peeled and deveined medium shrimp
6 T. Unsalted butter, cubed
Kosher salt
Freshly ground black pepper
Finely grated bottarga, preferably mullet, for sprinkling



In a large saucepan of salted boiling water, cook the pasta until al dente. Meanwhile, scoop 1/4 cup of the pasta cooking water into a large, deep skillet. Add the lemon juice and zest. Arrange the shrimp and butter in the skillet in an even layer and season lightly with salt and pepper. Bring to a simmer over moderate heat and cook, stirring gently, until the butter is melted and the shrimp are nearly cooked through, 4 minutes. Drain the pasta, reserving another 1/4 cup of the cooking water; add the pasta to the skillet. Cook over moderate heat, tossing and adding some of the reserved cooking water if needed, until the pasta is well coated and the shrimp are white throughout, 1 minute. Season with salt and pepper. Transfer to bowls, grate bottarga over the top and serve. Recipe from Joe Cicala,