Shrimp and lemon spaghetti

Shrimp on a bed of spaghetti with a lemon sauce and fried capers.

Shrimp and lemon spaghetti
Shrimp and lemon spaghetti

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For Shrimp:

  • 1

    T olive oil

  • 3/4

    lb 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 grated parmesan cheese

  • 1

    T grated lemon zest

  • 1/2

    c fresh lemon juice

  • 1/4

    teas fresh ground black pepper

  • 1/3

    c chopped fresh basil

  • 2

    Tablespoons capers, fried

Directions

Sauce the shrimp in olive oil over medium-high heat. Season them with salt and pepper.Cook for 2-3 minutes per side until cooked through. Set aside. Make the pasta in salted boiling water until tender but still firm to the bite. Drain and reserve 1 c of the pasta water. Whisk the olive oil, parmesan cheese, lemon zest and lemon juice in a bowl to blend. Toss the pasta with the lemon sauce, shrimp and reserved cooking liquid adding 1/4 c at a time until moistened. Season with salt and pepper and stir in basil. Garnish with the fried capers on top. To try capers: Drain, rinse and dry the capers very well, Heat 1/4 inch oil in a skillet over medium-high heat until shimmering. Add the capers and fry for about 2 minutes or until they have popped and open. They should be golden brown. Drain on a paper towel.

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