Lemon Spaghetti with Shrimp


4 servings
For the Shrimp:
⅔ cup olive oil plus 1 tablespoonolive oil
¾ pound, 31 to 35, frozen shrimp, thawed, peeled, cleaned and patted dryfrozen shrimp¾
¼ teaspoon kosher saltkosher salt¼
1/8 teaspoon freshly ground black pepperfreshly ground black pepper1/8
For the Pasta:
1 pound spaghettispaghetti, dried1
⅔ cup olive oilolive oil
⅔ cup grated Parmesanparmesan cheese
½ cup fresh lemon juice (about 3 lemons)lemon juice½
½ teaspoon kosher salt kosher salt½
¼ teaspoon freshly ground black pepperfreshly ground black pepper¼
⅓ cup chopped fresh basil leavesbasil leaves
1 tablespoon lemon zestlemon zest1
2 tablespoons fried capers*capers2


For the Shrimp:
In a medium sauté pan, heat 1 tablespoon olive oil over medium high heat. Season the shrimp with the salt and pepper. In a single layer, add the shrimp to the preheated pan. Cook for 3 minutes per side or until pink and cooked through. 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. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, the shrimp and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with the salt and pepper and stir in the basil. Garnish with lemon zest and fried capers.

cook's notes

*To fry capers, drain, rinse and dry the capers very well. Heat 1/4 inch vegetable oil in a small straight sided skillet over medium high heat until it shimmers when you swirl it. You can make sure it is hot enough by adding one caper to the oil. If it immediately starts to sizzle and pop, the oil is hot enough. Add the capers to the hot oil and fry for about 10 to 15 seconds or until they have popped open are golden brown and crispy. Using a slotted spoon, remove the capers to a paper towel lined plate and allow to drain before using.
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