Lemon Spaghetti with Jumbo Shrimp

By Cubby

Ingredients

• 1 tablespoon extra-virgin olive oil
• 3/4 pound large shrimp, peeled and deveined
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 pound spaghetti
• 2/3 cup extra-virgin olive oil
• 2/3 cup grated Parmesan
• 1 tablespoon lemon zest
• 1/3 cup fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup chopped fresh basil leaves
• 2 tablespoons capers, fried briefly in a little olive oil

Details

Servings 4
Preparation time 10mins
Cooking time 25mins
Adapted from foodnetwork.com

Preparation

Step 1

For the shrimp: In a medium skillet, heat the olive oil over medium-high heat. Sprinkle the shrimp with the salt and pepper, then add to the pan in a single layer and cook until pink and cooked through, about 3 minutes per side. Set aside.

For the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain the pasta, reserving the pasta water.

While the pasta is cooking, whisk together the olive oil, Parmesan, lemon zest and juice in a large bowl. Toss the drained pasta with the lemon sauce, the shrimp and some of the reserved pasta water; add 1/4 cup at a time as needed to moisten. Add the salt, pepper and basil and toss. Garnish with the fried capers.