In a skillet, heat 1/4 inch of vegetable oil
until shimmering. Add the capers and fry over
moderately high heat, stirring, until browned
and crisp, 3 minutes. Using a slotted spoon,
transfer the capers to paper towels to drain.
In a saucepan of salted boiling water, cook the
spaghetti until al dente. Drain, reserving 1
cup of the cooking water.
Meanwhile, in a medium bowl, whisk 2/3 cup of
the olive oil with the grated cheese, lemon
zest and lemon juice.
In a very large skillet, heat the remaining 1
tablespoon of olive oil until shimmering.
Season the shrimp with salt and pepper, add to
the skillet and cook over moderately high heat,
turning once, until just opaque, 4 minutes.
Reduce the heat to moderate and add the pasta,
lemon sauce, half of the reserved pasta water
and the 1/2 cup of basil. Cook, tossing, until
the pasta and shrimp are coated, 2 minutes,
adding more of the pasta water if the spaghetti
is dry; transfer to shallow bowls, garnish with
basil and the fried capers and serve.
Originally Submitted
2/4/2017
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