In skillet heat 1/4 inch of veggie oil until
shimmering. Add capers and fry over moderately
high heat, stirring until browned and crisp,
about 3 minutes.
Using slotted spoon , transfer to paper towels
to drain.
Cook spaghetti, until al dente. Reserve 1 cup of
the cooking water.
In medium bowl, whisk 2/3 cup of evoo with grated
cheese, lemon zest and lemon juice.
In a large skillet, heat remaining exoo until
shimmering.
Season shrimp with salt & pepper (or Cajun
spice), add to skillet and cook over moderately
high heat, turning once, until just opaque,
about 4 minutes.
Reduce heat to moderate and add pasta, lemon
sauce, half of reserved pasta water and half
cup of basil.
Cook, tossing,until pasta and shrimp are
coated, about 2 minutes. Add more pasta water
if spaghetti is dry. Transfer to shallow
bowls, garnish with basil and fried capers and
serve.
Originally Submitted
10/19/2014
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