INGREDIENTS
12 oz. cavatappi
1/4 cup butter
Juice of 2 lemons
1/4 cup freshly chopped chives
Kosher salt
1 lb. large shrimp, peeled and deveined (tails left on, if desired)
1 large lemon, sliced
DIRECTIONS
In a large pot of salted boiling water, cook cavatappi according to package directions until al dente.
Drain, reserving 1/2 cup pasta water, and return to pot.
In a large skillet over medium heat, melt butter.
Add lemon juice and chives and season with salt.
Bring to a simmer.
Once simmering, add shrimp and cook until pink, 2 minutes per side.
Add cooked pasta and lemon slices to skillet.
Serve.
