Yield: 4 servings
Measure | Ingredient |
---|---|
1 pounds | Spaghetti |
½ cup | Olive oil |
½ teaspoon | Lemon peel ; (finely choppe |
1½ pounds | Shrimp ; med, cleaned |
2 tablespoons | Lemon juice |
¾ teaspoon | Salt |
⅛ teaspoon | Pepper |
2 tablespoons | Basil |
Cook and drain spaghetti as directed on package.
Meanwhile, heat oil in large skillet and saute garlic and lemon peel about 30 sec- onds. Add vegetables and shrimp; cook and stir over medium heat until shrimp turns pink (5 to 7 min).Sprinkle with lemon juice, salt and pepper. Stir in basil & parsley. Spoonover pasta and toss well. Submitted By JR BYERS On 12-04-94