| Level: | Easy |
| Total: | 30 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon extra-virgin olive oil
- 3/4 pound large shrimp, peeled and deveined
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 pound spaghetti
- 1/2 teaspoon kosher salt, plus more for the pasta water
- 2/3 cup extra-virgin olive oil
- 2/3 cup grated parmesan cheese, plus more for topping (optional)
- 1 tablespoon grated lemon zest (about 1 large lemon)
- 1/2 cup fresh lemon juice (about 2 large lemons)
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup chopped fresh basil
- 2 tablespoons capers, fried
Instructions
- Make the shrimp: In a medium saute pan, heat the olive oil over medium-high heat. Season the shrimp with the salt and pepper; add to the preheated pan in a single layer. Cook for 2 to 3 minutes per side, or until pink and cooked through. Set aside.
- Make the pasta: 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. Drain, reserving 1 cup pasta water. Meanwhile, whisk the olive oil, parmesan and lemon zest and juice in a large bowl to blend.
- Toss the pasta with the lemon sauce, shrimp and the reserved cooking liquid, adding it 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 632 |
| Total Fat | 32 g |
| Saturated Fat | 7 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 27 g |
| Cholesterol | 103 mg |
| Sodium | 466 mg |
Reviews
The pic is not deveined shrimp unless there’s a suction gadget I don’t know about that allows you to devein without slicing the back of the shrimp.
So Amazing!! I followed the recipe exactly except I used Angel hair pasta, and it was delicious! Such a tasty lemon flavored sauce, too.
This is SO good. Much better than it sounds, and it does sound good! Try it with capellini, or thin spaghetti. Delicious!
This was amazing! Now I did change it up a little bit. I added baby spinach and fresh cherry tomatoes halved. I will go a bit lighter on the lemon next . All in all made reciepe as is and OMG Heaven!!
Great! We love this.
This was outstanding. The amount of oil is on point. The trick is to have the sauce ingredients ready to go as soon as the pasta is done. The hot pasta absorbs the sauce. My shrimp was fresh, deveined and tails left on. I tailed the shrimp and put the shells in my pasta water. Also, added 4 cloves chopped garlic and a teaspoon of red pepper flakes to shrimp when frying.
This has quickly become my favorite dish! Easy to make, taste fantastic and looks elegant.
A little heavy on the lemon flavor, but otherwise a nice dish.
I loved this recipe. However I did add 4 chopped garlic cloves when I sautéed the shrimp and then added it together, every thing else was the same! Delicious!!
VERY high fat and low protein dish…2/3 of a cup of olive oil???? 1 lb. of shrimp for 6 people? The lemon sauce was tasty, but the shrimp didn’t absorb the flavors well . The capers were fried according to directions, but never crisped up. I cooked shrimp half the time at directed temperature and it was still a bit overcooked. Disappointing recipe…I am just now seeing the earlier reviews advising half the olive oil…that might help…but I have lost my enthusiasm for preparing this recipe.