Instructions
Cook time: 5 minutes
Wash + dry parsley; remove stems + roughly chop; boil a large pot of unsalted water + gently loosen fusilli with hands; carefully place in water + boil 2-3 min until al dente, then drain
Meanwhile, heat 1 tbsp oil in skillet over med-high; pat shrimp dry + sauté with salt/pep 2-3 min until shrimp is pink, opaque + cooked through; squeeze ½ lemon onto shrimp
Toss pasta with parsley, ½ squeezed lemon, 2 tbsp olive oil + salt/pep; divide between 2 bowls + top each with ½ of the sauteed shrimp౼yuuum!
