1-pound uncooked shrimp, peeled and deveined
8 ounces of pasta (I used whole wheat)
1 tablespoon olive oil
2 tablespoon unsalted butter
½ teaspoon lemon pepper or to taste
½ lemon juiced
1 lemon zested
5 cloves garlic, minced
¼ cup chicken broth (or you could use white wine)
1 cup cherry tomatoes, halved (I used multi colored)
2 tablespoons fresh chopped basil
Parmesan Reggiano for sprinkling
In a medium bowl, combine the shrimp with the lemon zest, half lemon, lemon pepper and garlic. Let it marinade for at least ½ hour.
Boil pasta al dente using the package directions. Reserve ½ cup of pasta water.
Heat the olive oil and butter over medium high heat. Add the shrimp mixture to the pan