Lemon spaghetti with Shrimp

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Saw Giada De Laurentiis make this on the TODAY show last week--looked so spring like. This was a great light dinner --made with a wider pasta - I think Giada had it right with spaghetti--easier to eat!



  • For the shrimp:
  • 2/3 cup olive oil plus 1 tablespoon
  • 3/4 pound frozen 31/35 shrimp, thawed, peeled, cleaned and patted dry
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • For the pasta:
  • 1 pound spaghetti
  • 2/3 cup olive oil
  • 2/3 cup grated Parmesan
  • 1/2 cup fresh lemon juice (about 3 lemons)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/3 cup chopped fresh basil leaves
  • 1 tablespoon lemon zest
  • 2 tablespoons fried capers
Preparation
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.
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.
*Cooks Note: 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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