This is a Giada De Laurentiis recipe that I've made so many times and for so many occasions that it takes me no time to prepare and never fails to be delicious. It can be a simple side dish - just the pasta and sauce or you can add shrimp, like we often do, or some beautiful veggies, like grilled asparagus or peppers and have it as a main.
1 box of spaghetti (500 grams)
2 lemons zested and juiced
1 large garlic clove finely minced (or microplaned)
1 bunch of basil chopped (~1/2 cup)
1/2 cup of grated parmesan
1/2 cup of olive oil
14 - 20 shrimp (I use a bag of frozen shrimp - raw or cooked both work)
salt and pepper
Bring a large pot of salted water to boiling and cook pasta until it is al dente, stirring occasionally. While the pasta is cooking, make the sauce by mixing the lemon zest, juice, parmesan, garlic, olive oil, salt and pepper. If you are using cooked shrimp, I place them in the hot water for a minute when the pasta is almost finished cooking and strain everything together. If you are using raw shrimp, allow the shrimp to simmer with the pasta for about 3 minutes, until they turn pink, then strain everything together. Add the sauce and basil and toss really well. Top with a little extra parmesan and a few basil leaves.
This can serve 4 - 6 as a main, a lot more as a side dish.