Lemon Pasta with Shrimp

Tonight I did something that I don't normally do.  I followed a recipe!  Well kind of... I only changed a few things. It turned out pretty darn good.  I must admit if you are not a lemon person it probably is not for you.  Here is the recipe...

Serves 4 to 6

Let the dish rest briefly before serving so the flavors develop and the sauce thickens.

Ingredients

• Table salt
• 1pound spaghetti
• 1/4cup extra virgin olive oil , plus more for serving
• 1medium shallot , minced (about 3 tablespoons)
• 1/4cup heavy cream
• 2teaspoons finely grated zest and 1/4 cup juice from 3 lemons
• 1ounce finely grated Parmesan cheese (about 1/2 cup), plus more for serving
• Ground black pepper
• 2tablespoons shredded fresh basil leaves

Instructions

1. 1. Bring 4 quarts water to boil in large Dutch oven over high heat. Add 1 tablespoon salt and pasta to boiling water; cook, stirring frequently, until al dente. Reserve 1¾ cups cooking water, drain pasta into colander, and set aside.
2. 2. Heat 1 tablespoon oil in now-empty Dutch oven over medium heat until shimmering. Add shallot and 1/2 teaspoon salt; cook until shallot is softened, about 2 minutes. Whisk 1 1/2 cups of reserved pasta cooking water and cream into pot; bring to simmer and cook for 2 minutes. Remove pot from heat, return pasta, and stir until coated. Stir in remaining 3 tablespoons oil, lemon zest, lemon juice, cheese, and 1/2 teaspoon pepper.
3. 3. Cover and let pasta stand 2 minutes, tossing frequently and adjusting consistency with remaining 1/4 cup reserved pasta water if necessary. Stir in basil and season with salt and pepper to taste. Serve, drizzling individual portions with oil and sprinkling with cheese.

The only things I did differently were... I used whole wheat bow tie pasta, onion instead of shallot (only because I didn't have a shallot on hand), and I also did not have any basil so I used spinach.  I strongly suggest using finely grated parm.  All I had was shredded and it was kind of a mess.  It turned into a big clump of cheese when added.  I made it work though.  It really doesn't thicken up if you let it stand too!
Thanks :)