Recipes

Lemon Spaghetti with Shrimp and Fried Capers

Cuisine: Italian

Type: Main Course

Serves: 6

Source:	Giada
Attributes:	Quick and Easy, Healthy
Comments:	To fry capers, drain and rinse well. Heat about 1/4" of vegetable oil in a small straight-sided skillet or pot over medium-high heat until shimmering. Add capers and fry about 2 minutes, or until they have popped open and are golden brown and crispy. Use a slotted spoon to remove to paper towels to drain.
Serving Suggestions:

Ingredients:

For the shrimp:

1 tbs. extra-virgin olive oil
3/4 pound of large shrimp, cleaned and peeled
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper

For the pasta:

1 pound dried spaghetti
1/2 tsp. kosher salt, plus more for the pasta water
2/3 cup extra-virgin olive oil
2/3 cup grated Parmesan cheese, plus more for topping
1 tbs. grated lemon zest, likely one large lemon
1/2 cup fresh lemon juice, typically 2 large lemons
1/4 tsp. freshly ground black pepper
1/3 cup chopped fresh basil
2 tbs. fried capers (see comments above)

Instructions:

1. Make the shrimp first: in a medium sauté pan, heat the olive oil over medium-high heat. Season the shrimp with salt and pepper, add to the pan in a single layer, and cook 2-3 minutes per side, 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, about 8 minutes. Drain the pasta, reserving 1 cup of the pasta water. Meanwhile, whisk together the olive oil, Parmesan, lemon zest and lemon juice in a large bowl to blend.

3. Toss the pasta with the lemon sauce, shrimp and the reserved cooking liquid, adding it 1/4 cup at a time as needed to moisten. Season with salt and pepper, stir in the basil. Serve topped with fried capers and more Parmesan cheese.

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