Creamy Gemelli Pasta with Shrimp and Spring Vegetables

01Method

1. 1

   Fill a large pot with water, season lightly with salt, and bring to a boil. Cook the gemelli until it reaches your preferred texture, about 6 to 11 minutes. Drain, reserving half a cup of the pasta water.

2. 2

   Meanwhile, bring a small pot of water to a boil. Blanch the peas for 2 to 3 minutes until just tender, then drain.

3. 3

   Squeeze the juice from 3 of the lemon halves. Cut the remaining half into thin rounds and set everything aside.

4. 4

   Warm the oil in a deep skillet or wide pot over medium-high heat. Add the peas, zucchini, and garlic and sauté for 1 to 2 minutes. Stir in the shrimp, season with salt and pepper, and cook, stirring occasionally, until the shrimp turn pink and the flesh is opaque, 3 to 5 minutes — take care not to overcook. Remove from heat.

5. 5

   Add the drained gemelli to the skillet with the shrimp and vegetables. Fold in the crème fraîche and lemon juice, adjusting seasoning as needed. Serve topped with lemon rounds and basil strips.