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Lemon Spaghetti with Shrimp (shrimp is optional) Recipe

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This recipe for Lemon Spaghetti with Shrimp (shrimp is optional) is from Koblers Cook!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the shrimp if you choose to use it:
1 Tab. extra-virgin olive oil
3/4 pound large shrimp ( I used medium size) , peeled and deveined
1/4 tsp kosher salt
1/8 tsp. ground black pepper

For the Pasta:
1 pound spaghetti
1/2 tsp. kosher salt
2/3 cup virgin olive oil
2/3 cup grated p armesan cheese, plus more for topping if you want
1 Tab. grated lemon zest
1/2 cup fresh squeezed lemon juice
1/4 tsp. freshly ground black pepper
1/3 cup chopped fresh basil
2 Tab. capers
Directions:
Directions:
Make the shrimp: In a medium saute pan, heat oil over medium-high heat. Season the shrimp with the salt/pepper; add to the preheated pan in a single layer. Cook for 2 to 3 minutes per side, or until pink and cooked through. Set aside.

2. Make the pasta: Cook the pasta in a large pot of boiled salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain, RESERVE 1 cup of pasta water. Meanwhile, whisk the olive oil, parmesan and lemon zest and juice in a large bowl to blend.

3. Toss the pasta with the lemon sauce, shrimp and the reserved booking liquic, adding it a 1/4 cup at a time as needed to moisten. (I sometimes add a splash of white wine and cut back a bit on the water.). Season with the salt and pepper. Stir in the capers and the basil and more parmesan if desired.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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