Lemon Garlic Shrimp Pasta

I love all things lemon, so I knew that I would be making this lemon garlic shrimp pasta recipe the moment I saw it.

I must say, that despite all of the lemon zest, (I used 2 teaspoons), and the 1/2 cup of lemon juice listed in the recipe, although delicious, the pasta was still not “lemony” enough for our taste. I ended up using the zest of another lemon, as well as its juice, to bring it up to something that knocked our proverbial socks off. Our feet, at that point, were indeed bare.

After boiling for 8 minutes, my pasta was al dente. Since it was going to continue to cook a bit in the in pan with the shrimp, lemon zest, and juice, I did transfer it at that time to the other skillet. I am glad that I did, because the pasta in the final dish was just what it should be, tender, but still having that al dente bite.

I added about 3 tablespoons of pasta water to the sauce, even though I questioned if that would be necessary.

Where the pasta water did come in handy, was the next day while heating up leftovers. I learned a long time ago to save some pasta water whenever I make pasta. I just dip a glass Pyrex measuring cup into the pasta pot, capturing boiling water, before taking the pasta out, or draining it. I pour that into a glass jar, and save it as long as I have the leftovers that we may be eating, and I use it as needed.