Lemon Spaghetti with Shrimp

Lemon Spaghetti with Shrimp

(6 servings)

Ingredients:

2 tbsp. Extra Virgin Olive oil

1½ lb. large Shrimp, peeled and deveined

½ tsp. Salt

¼ tsp. Black Pepper

1 lb. Spaghetti

½ tsp. Salt plus for pasta water

2/3 cup Extra Virgin Olive Oil

2/3 cup Parmesan Cheese, grated

1 tbsp. Fresh Lemon Zest

½ cup Fresh Lemon Juice

¼ tsp. Black Pepper

½ cup Fresh Basil, chopped

2 tbsp. Capers, fried (see note)

Directions:

In a large sauté pan over medium-high heat, warm the olive oil.  Salt and pepper shrimp before adding to pan in a single layer.  Sauté 2-3 minutes per side until cooked through and pink.  Set aside.  While cooking the shrimp, bring a large pot of water to a boil.  Add a tablespoon or two to the boiling water before adding the pasta.  Cook according to directions but by 1 minute less in time.  Reserve a cup of the pasta water for later use.  While pasta is boiling, combine with a whisk the olive oil, parmesan cheese lemon zest and lemon juice in a large bowl.  Drain pasta and add to the large bowl tossing to combine.  Add this back to the shrimp in skillet combining while heating through over medium heat for a few minutes.  Add the pasta water, ¼ cup at a time while heating through.  When ready, season with salt and pepper and stir in the basil.  Sprinkle the capers over mixture and more grated parmesan cheese if desired and serve.

Notes:              Drain, rinse and dry caper.  In a small straight sided pan over medium-high heat place about ¼ inch of vegetable oil.  Heat until shimmering and then add capers.  Fry for about 2 minutes or until they have popped open and are golden brown.  Use a slotted spoon to remove to a paper towel lined plate.

Ideas for Future Efforts

______________________________________
______________________________________
______________________________________
______________________________________
______________________________________