Lauren Beal of San Rafael, California, writes: "When it comes to making dinner, my husband, Stuart, and I have the perfect system. He's in charge of our backyard garden, and I'm in charge of cooking with what he harvests — things like basil, onions, lemons, and even apples. It's our favorite way to create a meal together."
Recipe information
Total Time
25 minutes
Yield
Makes 4 to 6 servings
Ingredients
Preparation
Step 1
Cook pasta in pot of boiling salted water until tender but still firm to bite; drain.
Step 2
Melt butter in large skillet over medium-high heat. Add shrimp; sprinkle with salt and pepper. Sauté shrimp until almost opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to medium bowl. Add onions and garlic to same skillet; sauté 1 minute. Add wine and lemon peel. Boil until reduced to glaze, about 2 minutes. Add clam juice and cream; boil until sauce thickens, about 8 minutes. Return shrimp and juices to skillet. Add pasta; toss to coat. Mix in basil. Season with salt and pepper.
