Lemon Spaghetti with Shrimp
INGREDIENTS
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FOR THE SHRIMP:
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⅔ cup olive oil, plus 1 Tbsp
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¾ lb large shrimp
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¼ tsp kosher salt
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⅛ tsp freshly ground black pepper
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FOR THE PASTA:
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1 lb spaghetti
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⅔ cup olive oil
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⅔ cup grated Parmesan
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½ cup fresh lemon juice (about 3 lemons)
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½ tsp kosher salt
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¼ tsp freshly ground black pepper
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⅓ cup fresh basil leaves, chopped
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1 Tbsp lemon zest
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2 Tbsp fried capers (*see Cook's Note)
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