shrimp and lemon spaghetti
Found in a magazine and just had to try. My husband and I love shrimp and I am always looking for new ways to serve it.
prep time
10 Min
cook time
25 Min
method
Stove Top
yield
8-16 serving(s)
Ingredients
- 1 tablespoon olive oil, extra virgin
- 1 pound large shrimp, peeled and deveined
- 3/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 pound spaghetti
- 1/2 teaspoon kosher salt
- 2/3 cup extra-virgin olive oil
- 2/3 cup grated parmesan cheese
- 1 tablespoon grated lemon zest (about 1 large lemon)
- 1/2 cup fresh lemon juice (2 large lemons)
- 1/4 teaspoon black pepper
- 1/3 cup chopped fresh basil
- 2 tablespoons capers, fried
How To Make shrimp and lemon spaghetti
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Step 1Make the Shrimp: In a medium saute-pan, heat the olive oil over medium-high heat. Season the shrimp with salt and pepper; add to the preheated pan in a single layer. Cook for 2-3 minutes per side, or until pink and cooked through. Set aside. -
Step 2Make the pasta. Cook the spaghetti according to package directions until still firm to the bite, stirring, about 8 minutes.
-
Step 3Drain, reserving 1 cup of the pasta water. Meanwhile, whisk the olive oil, parmesan, lemon zest and juice in a large bowl to blend.
-
Step 4Toss the pasta with the lemon sauce, shrimp and the reserved cooking liquid, adding only 1/4 cup at a time as needed to moisten. Season with the salt and pepper; stir in the basil. Garnish with the fried capers and more parmesan if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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