| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 to 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
- 2/3 cup extra-virgin olive oil
- 2/3 cup grated Parmesan
- 1 tablespoon lemon zest
- 1/2 cup fresh lemon juice (about 2 large lemons)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup chopped fresh basil leaves
- 2 tablespoons capers, fried briefly in a little olive oil
Instructions
- For the shrimp: In a medium skillet, heat the olive oil over medium-high heat. Sprinkle the shrimp with the salt and pepper, then add to the pan in a single layer and cook until pink and cooked through, about 3 minutes per side. Set aside.
- For 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 the pasta, reserving the pasta water.
- While the pasta is cooking, whisk together the olive oil, Parmesan, lemon zest and juice in a large bowl. Toss the drained pasta with the lemon sauce, the shrimp and some of the reserved pasta water; add 1/4 cup at a time as needed to moisten. Add the salt, pepper and basil and toss. Garnish with the fried capers.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 661 |
| Total Fat | 35 g |
| Saturated Fat | 7 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 27 g |
| Cholesterol | 103 mg |
| Sodium | 467 mg |
| Serving Size | 1 of 6 servings |
| Calories | 661 |
| Total Fat | 35 g |
| Saturated Fat | 7 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 27 g |
| Cholesterol | 103 mg |
| Sodium | 467 mg |
Reviews
One of the best recipes ever!! This is my go-to for entertaining. It sounds so simple, but when you use quality ingredients, like bronze die pasta, Parmigiano Reggiano and good Jumbo shrimp, it is surprisingly amazing.
This is my favorite go to shrimp recipe
One of our favs. Quick and so delicious
Made for the first time tonight. Very easy, yet delicious. Didn’t have parsley and prefer no capers. I just started using Noom and this fit the bill very well. We’ll definitely make this again. Next time will add some asparagus for crunch.
Really delish and easy to make. Will make again.
This is a favorite. I make it regularly when I get good shrimp. I follow the recipe as it is, although I hardly need to look at it anymore. This is one of my all time favorite things to eat and simple thing to make.
We LOVE this recipe! Since we have to prepare it for Gluten sensitive family members we use corn pasta (Sam Mills GF Pasta d’oro spaghetti) which does not affect the deliciousness. Yum, thanks Giada and Food Network.
Used 1# jumbo shrimp, it, was on sale and being it was soooo hot, did not want to heat up the kitchen anymore than I had to. SO. I skewered the shrimp,brushed with olive oil and S&P and placed on the grill turning once , when shrimp turned pink. Turned out Great Sprinkled with a little squeeze of lemon juice, then followed recipe.Shrimp had a nice little crunch and. DEFINITELY a keeper. Next time to avoid heating kitchen altogether, will try over greens,such as arugala w/ lemon vinagrette and the capers.
Delicious! I used 1 lemon and zest instead of 2 and also a little bit less oil than called for. Turned out perfect!