1 1/2# medium shrimp, peeled and deveine, (tail on or off is preference)
4T olive oil
the juice of 6 lemons
1/4 c Italian style breadcrumbs
1 bouillon cube
One large pasta pot with salted water
In a large stock pot, heat your salted water for pasta until boiling. Once your water has come to a rolling boil, add the rigatoni and prepare according to package instructions.
In a large high sided skillet, heat the oil until it begins to wave. Add the shrimp and lemon juice and begin to cook until pink on both sides.
While the shrimp is cooking, in a small bowl add a splash of water to your flour and mix until incorporated. Prepare one bouilon cube according to the directions.
Remove the cooked shrimp from the pan with a slotted spoon and place aside to re-add to the dish. Once the shrimp is removed, add both the prepared chicken stock and the flour mixture to the pot, whisking continuously until incorporated. This will allow the sauce to thicken and expand.
Once the sauce is simmering, re-add the shrimp to your pan to reheat. Add your cooked pasta to the pot, mix and garnish with basil.