Photo: John Autry; Styling: Mindi Shapiro
Total Time
38 Mins
Yield
4 servings (serving size: about 1 1/3 cups)

A generous amount of black pepper brings some welcome heat to this pasta dish.

How to Make It

Combine 1/4 teaspoon kosher salt, 1 1/2 teaspoons freshly ground black pepper, and shrimp, tossing to coat shrimp. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; sauté 4 minutes or until shrimp are done. Grate lemon rind to measure 1/2 teaspoon; juice lemon to measure 2 tablespoons. Combine rind and juice in a small saucepan over medium heat; add 1 1/2 teaspoons thyme. Bring to a boil; add butter, stirring constantly with a whisk until butter melts. Bring 6 quarts water to a boil; stir in 1 tablespoon kosher salt. Add pasta; cook 10 minutes or until al dente. Drain, reserving 2 tablespoons pasta water. Add shrimp, butter mixture, reserved pasta water, and 1/4 teaspoon kosher salt to pasta, tossing to coat. Sprinkle with remaining 1/2 teaspoon thyme.

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