Lemon Spaghetti with Shrimp

Shrimp Ingredients
  • 1 tablespoon olive oil
  • 3/4 pound of large shrimp peeled and deveined
  • 1/4 teaspoon of kosher salt
  • 1/8 teaspoon of black pepper
Pasta Ingredients
  • 1 lb of spaghetti
  • 1/2 teaspoon kosher salt plus more for the pasta water
  • 2/3 cup olive oil
  • 2/3 cup parmesan cheese plus more for topping
  • 1 tablespoon grated lemon zest (about l large lemon)
  • 1/2 cup fresh lemon juice about two large lemons
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped fresh basil
  • 2 tablespoons capers fried (optional)
  1. Make the shrimp in a medium sauce pan heat the olive oil over medium high heat.  Season the shrimp with salt and pepper then add to the preheated pan in a single layer.  Cook for two minutes per side or until pink and cooked through.  Set aside.
  2. 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 of the 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 reserved cooking liquid adding 1/4 cup as needed to moisten.  Season with salt and pepper, stir in the basil.  Garnish with more parmesan and fried capers if desired.
How to Fry Capers
  1. Drain and rinse then dry the capers very well.  Heat 1/4 inch vegetable oil in a small straight sided skillet over medium high heat until simmering add the capers and fry for about 2 minutes or until they have popped open and are golden brown and crispy.  Using a slotted spoon remove to a paper towel lined plate to drain.