8oz Pasta Art Squid-Ink Angel Hair Pasta
1 1/2 lemon juice
1/4 cup salt
2 pounds jumbo shrimp
1/4 cup + 5 tablespoons The Well Dressed Olive's Basil Olive Oil
1/4 cup vegetable oil
A good splash white wine
16 medium basil leaves
1 1/2 tablespoons chopped parsley
6 cloves, minced garlic
1/2 teaspoon red pepper flakes
2 tablespoons minced fresh parsley
Salt and black pepper to taste
Preheat oven to broil. Combine The Well Dressed Olive's Basil Olive Oil, vegetable oil, garlic, pepper flakes, and pepper in a large bowl. Add shrimp to mixture along with parsley. Toss well. Arrange on baking sheet.
Broil until shrimp are beginning to brown, 2 to 4 minutes. Flip shrimp over until other side is brown, 8 minutes total.
Bring a large pot of salted water to a boil (Pasta water should be as salty as the sea.) Follow Pasta Art Squid-Ink Angel Hair Pasta cooking instructions. Meanwhile:
Into a large skillet, add The Well Dressed Olive's Basil Olive Oil, lemon juice, splash of white wine, and finely diced lemon rind. Maintain a low heat under pan, enough to keep the mixture warm.
Roll basil leaves into a tight cigar and slice thinly cross-wise. Chop parsley. Zest lemons. Add these ingredients into skillet just prior to serving.
When pasta is al-dente, reserve 1/2 cup of the cooking water (add only if the sauce doesn't adequately coat the pasta) and drain pasta. Add the cooked, drained squid-inked pasta and toss well with the other ingredients, add salt and pepper to tase, sprinkle zest and serve.