Lemon Spaghetti with Shrimp

by Giada De Laurentiis

(pasta, shrimp)

Yield: 4 servings
Prep Time:
Cook Time:
Total Time:

Ingredients

⅔ C olive oil, plus 1 Tbsp
¾ lb large shrimp
¼ tsp kosher salt
⅛ tsp freshly ground black pepper
1 lb spaghetti
⅔ C olive oil
⅔ C grated Parmesan
½ C fresh lemon juice (about 3 lemons)
½ tsp kosher salt
¼ tsp freshly ground black pepper
⅓ C fresh basil leaves, chopped
1 Tbsp lemon zest
2 Tbsp fried capers (*see Cook's Note)

Cook's Note
To fry capers: Drain, rinse, and dry 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 capers to hot oil and fry for about 10 to 15 seconds or until they have popped open or are golden brown and crispy. Using a slotted spoon, remove capers to a paper towel–lined plate and allow to drain before using.

Instructions

1. In a medium sauté pan, heat 1 Tbsp olive oil over medium-high heat. Season shrimp with salt and pepper. In a single layer, add shrimp to preheated pan. Cook 3 minutes per side or until pink and cooked through. Set aside.
2. Cook 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 oil, Parmesan, and lemon juice in a large bowl to blend.
3. Drain pasta, reserving 1 cup of cooking liquid. Toss pasta with lemon sauce, shrimp and reserved cooking liquid, adding ¼ cup at a time as needed to moisten. Season with salt and pepper and stir in basil. Garnish with lemon zest and fried capers.