Fusilli with Shrimp and Lemon Butter

• 1/2 lb. short corn pasta
• 2 tbsp. lemon juice
• 1 tsp. finely grated lemon zest
• 1/2 lb. rock shrimp or peeled and deveined medium shrimp
• 6 tbsp. unsalted butter
• kosher salt
• Freshly ground pepper
• Finely grated bottarga, preferably mullet

1. In a large saucepan of salted boiling water, cook the pasta until al dente.
2. Meanwhile, scoop 1/4 cup of pasta cooking water into a large, deep skillet.
3. Add lemon juice and zest.
4. Arrange shrimp and butter in skillet in an even layer and season lightly with salt and pepper.
5. Bring to a simmer over moderate heat and cook, stirring gently, until butter is melted and shrimp are nearly cooked through, 4 minutes.
6. Drain pasta, reserving another 1/4 cup of cooking water; add pasta to skillet.
7. Cook over moderate heat, tossing and adding some of reserved cooking water if needed, until pasta is well coated and shrimp are white throughout, 1 minute.
8. Season with salt and pepper.
9. Transfer to bowls, grate bottarga over top and serve.
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short corn pasta, lemon juice, lemon zest, rock shrimp, unsalted butter, kosher salt, freshly ground pepper, bottarga

Taken from www.delish.com/recipefinder/fusilli-shrimp-lemon-butter-recipe-fw0413 (may not work)