Spaghetti shrimp in lemon basil olive oil and tomato
350 gm angel hair pasta (spaghetti)
500 gm medium shrimp (peeled, deveined)
1 tsp crushed garlic
2 medium ripe tomatoes (peeled, diced)
1/4 cup torn fresh basil
1/4 cup boiled pasta waters
1/4 cup stoned, halved pickled green olives
2 tbsp freshly squeezed lemon juice
2 tbsp extra virgin olive oil
Salt + pepper
Fill a very large pan with salted boiling water. Add pasta to cook, until al dente. Drain, reserving some of its waters aside. Cover pasta. Heat another medium cooking pan. Add oil and garlic. Stir and immediately add shrimp. Stir to change colour. Add lemon juice, pasta waters and cook for seven or eight minutes only. Remove away from heat and stir in tomato, basil and olives. Cover to wilt in heat for a few minutes. Mix with pasta in a large pan; if needed to heat through, just before serving. Serve immediately with arugula leaves seasoned with lemon juice.
*A version of this article appears in print in the 11 August, 2022 edition of Al-Ahram Weekly.