Recipe

		Lemon Spaghetti with Jumbo Shrimp
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

SHRIMP:

1 tablespoon extra-virgin olive oil

1 1/2 Lb medium shrimp, peeled and deveined

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

PASTA:

1 Lb spaghetti

2/3 cup extra-virgin olive oil

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

2/3 cup grated Parmesan

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.