One-Pot Lemon Shrimp Pasta

 From a new cooking show called the Good Dish - I thought it sounded very good and it was. I did my usual hasty read through directions and missed the part about leaving the shrimp tails on ( imparts more flavor). Also I used capellini because that is what I had on hand so didn't add it until the last 5 minutes. Also added the shrimp in the last 3 minutes so they would not be tough. Also for you eagle eyes not red onion - only had yellow onion. I would definitely make this again.

12 oz Linguine 

1 Medium red onion, thinly sliced 

3 Garlic cloves, sliced 

1 tbsp Fresh thyme leaves 

3 cups Halved grape tomatoes 

1/2 tsp Crushed red pepper flakes 

1 Lemon, zested & juiced 

1 lb Large shrimp, peeled & deveined with tails on 

1 cup Grated parmesan cheese 

4 cups Water 

1/2 cup Dry white wine 

Fresh basil leaves, to serve 

Kosher salt, to taste 

Fresh ground black pepper, to taste 

Step 1 In a high-sided 12-inch saute pan, combine the pasta, red onion, garlic, tomatoes, red pepper flakes, lemon juice, shrimp, 1 ½ teaspoons salt and a few grinds of pepper. Add the water and wine and bring to a boil. 

Step 2 Boil the mixture for 15 minutes, tossing the pasta frequently with tongs, until the pasta is al dente and the water has almost evaporated. Season with additional salt and pepper if necessary. 

Step 3 Divide between four bowls and garnish with parmesan, basil and lemon zest. Serve. 

Servings 4