Lemon Spaghetti with Jumbo Shrimp
Main
Ingredients
Shrimp:
1 tablespoon extra-virgin olive oil
3/4 lbs. large shrimp peeled and deveined
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Pasta:
1 lb. spaghetti
2/3 cup extra-virgin olive oil
2/3 cup grated Parmesan
1 tablespoon lemon zest
1/2 cup fresh lemon juice (about 2 large lemons)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh basil leaves
2 tablespoons capers fried briefly in a little olive oil
Description
Total:25 min
Active: 25 min
Directions
For the shrimp: In a medium skillet, heat the olive oil over medium-high heat.
Sprinkle the shrimp with the salt and pepper, then add to the pan in a single layer and cook until pink and cooked through, about 3 minutes per side.
Set aside.
For 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 the pasta, reserving the pasta water.
While the pasta is cooking, whisk together the olive oil, Parmesan, lemon zest and juice in a large bowl.
Toss the drained pasta with the lemon sauce, the shrimp and some of the reserved pasta water.
Add 1/4 cup at a time as needed to moisten.
Add the salt, pepper and basil and toss.
Garnish with the fried capers.