Ingredients
2 lemons
Fine sea salt
1 pound large shrimp, unpeeled
1/2 cup thinly sliced onion
1/3 cup extra-virgin olive oil
3/4 cup plus 2 tablespoons heavy cream
Freshly ground black pepper
1 pound fusilli
Preparation
Finely grate zest from lemons, then juice; set aside zest and juice. Bring a large pot of salted water to a boil. Meanwhile, reserving shells, peel and devein shrimp.
In a small saucepan, combine shrimp shells, onion and 1/4 cup oil. Over medium heat, bring mixture to a simmer; cook, stirring occasionally, 5 minutes. Add lemon juice, increase heat to medium-high and cook 1 minute, then add cream, 1/4 teaspoon salt and generous pinch pepper. Reduce heat to low; gently simmer sauce, 5 minutes. Remove from heat; cover to keep warm.
Boil pasta until al dente. Meanwhile, in a medium skillet, heat remaining tablespoon oil over medium-high heat until shimmering. Add shrimp, reduce heat to medium and cook, turning occasionally, until opaque and just cooked through, 3 to 5 minutes. Remove from heat.
Drain pasta, then transfer to a large serving bowl. Over pasta, strain sauce through a medium-mesh sieve, pressing on solids to extract all liquid. Add shrimp and zest; toss to combine. Serve immediately.
