Ingredients: |
Ingredients: For the shrimp...
1 T extra virgin olive oil...
3/4 pound large shrimp, peeled and deveined...
1/4 t kosher salt...
1/8 t freshly ground black pepper...
For the pasta...
1 pound of spaghetti...
1/4 t kosher salt, plus more for the pasta water...
2/3 cup extre virgin olive oil...
2/3 cup grated Parmesan cheese, plus more to top cooked spaghetti...
1 T grated fresh lemon zest, 1 large lemon should do the trick...
1/2 cup fresh lemon juice, 2 lemons should get you the 1/2 cup...
1/4 t freshly ground black pepper...
1/3 cup freshly chopped basil...
2 T fried capers...
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Directions: |
Directions:Shrimp...
In a medium saute pan, heat the olive oil over medium-high heat...
Season shrimp with salt and pepper, add to preheated pan in a single layer...
Cook 2 1/2 minutes, flip shrimp and cook until just done, 2 minutes....
Set aside...
Pasta...
Cook the pasta in a large pot of boiling salted water until tender, but firm, about 9 minutes, stirring so pasta does not stick together...
Drain, saving 1 cup of the pasta water...
Meanwhile, whisk the olive oil,Parmesan cheeseand lemon zest and lemon juice in large bowl to blend...
Toss pasta with lemon sauce, add shrimp...
If it is rather thick, add pasta water 1/4 cup at a time, if need be...
Now season with salt and pepper andchopped basil...
Garnish with the fried capers and more Parmesan cheese, if desired...
Enjoy!
Fried capers
Drain, rinse and dry the capers...
Heat a 1/4 inch of vegetable oil in a straight-sided sauce pan until the oil is shrimmering...
Add capers, fry for 2 minutes or until capers popped open, once popped open remove with a slotted spoon and top spaghetti with them...
Serve and Enjoy!
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This recipe for Lemon spaghetti with shrimp is from