Fusilli With Lemon Cream And Shrimp

• t lemons
• tine sea salt
• t pound large shrimp, unpeeled
• t/2 cup thinly sliced onion
• t/3 cup extra-virgin olive oil
• t3/4 cup plus 2 tablespoons heavy cream
• tFreshly ground black pepper
• t1 pound fusilli

1. 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.
2. 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.
3. 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.
4. 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.

lemons, salt, shrimp, onion, extravirgin olive oil, heavy cream, freshly ground black pepper, fusilli

Taken from www.epicurious.com/recipes/member/views/fusilli-with-lemon-cream-and-shrimp-52671711 (may not work)