Lemon Spaghetti with Shrimp

1. 1

   In a skillet, heat 1/4 inch of vegetable oil until shimmering.

2. 2

   Add the capers and fry over moderately high heat, stirring, until browned and crisp, 3 minutes.

3. 3

   Using a slotted spoon, transfer the capers to paper towels to drain.

4. 4

   In a saucepan of salted boiling water, cook the spaghetti until al dente.

5. 5

   Drain, reserving 1 cup of the cooking water.

6. 6

   Meanwhile, in a medium bowl, whisk 2/3 cup of the olive oil with the grated cheese, lemon zest and lemon juice.

7. 7

   In a very large skillet, heat the remaining 1 tablespoon of olive oil until shimmering.

8. 8

   Season the shrimp with salt and pepper, add to the skillet and cook over moderately high heat, turning once, until just opaque, 4 minutes.

9. 9

   Reduce the heat to moderate and add the pasta, lemon sauce, half of the reserved pasta water and the 1/2 cup of basil.

10. 10

    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.

* Per serving · 4 servings · Values may vary.

No additional tips available.