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Lemon Spaghetti with Shrimp Recipe

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This recipe for Lemon Spaghetti with Shrimp, by , is from As Seen In Food Network Magazine, 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!

Contributor:  
Contributor:  
Lisa Mazza

Category:
Category:

Ingredients:  
Ingredients:  
For the Shrimp:
1 tablespoon extra-virgin olive oil
pound large shrimp, peeled and deveined
teaspoon kosher salt
⅛ teaspoon freshly ground black pepper

For the Pasta:
1 pound spaghetti
teaspoon kosher salt, plus more for the pasta water
⅔ cup extra-virgin olive oil
⅔ cup grated parmesan cheese, plus more for topping (optional)
1 tablespoon grated lemon zest (about 1 large lemon)
cup fresh lemon juice (about 2 large lemons)
teaspoon freshly ground black pepper
⅓ cup chopped fresh basil
2 tablespoons capers, fried

Directions:
Directions:
Make the shrimp: In a medium saute pan, heat the olive oil over medium-high heat. Season the shrimp with the salt and 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.

Make 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, reserving 1 cup pasta water. Meanwhile, whisk the olive oil, parmesan and lemon zest and juice in a large bowl to blend.

Toss the pasta with the lemon sauce, shrimp and the reserved cooking liquid, adding it cup at a time as needed to moisten. Season with the salt and pepper; stir in the basil. Garnish with the fried capers and more parmesan, if desired.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 min

 

 

 

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