Ingredients
- For the shrimp:
- 1 T olive oil
- 3/4 lb large shrimp peeled and deveined
- 1/4 teas salt
- 1/8 teas pepper
- For the pasta:
- 1 lb spaghetti
- 1/2 teas kosher salt
- 2/3 c olive oil
- 2/3 c parmesan cheese plus more for topping
- 1 T grated lemon zest
- 1/2 c fresh lemon juice
- 1/4 teas pepper
- 1/3 c chopped fresh basil
- 2 T capers fried
Details
Servings 6
Preparation time 30mins
Preparation
Step 1
Make the shrimp in a medium saute pan, heat the olive oil over medium high heat. Season the shrimp with salt and pepper. Add to the preheated pan in a single layer. Cook for 2 to 3 minutes per side until cooked through. Set aside.
Make the pasta and cook for about 8 minutes, drain and reserve 1 cup pasta water. Meanwhile, whisk the olive oil, parmesan, lemon zest, and lemon juice in a large bowl to blend.
Ti\oss the pasta with the lemon sauce, shrimp and reserved cooking liquid adding 1/4 c at a time if needed to moisten. Season with salt and pepper and stir in the basil. Garnish with fried capers and more parmesan.
To fry capers: drain and rinse very well. Heat 1/4 inch olive oil in a skillet over medium-high heat until shimmering. Add the capers and fry about two minutes until they have popped open and are golden brown. Remove and drain on paper towel.
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