For the Shrimp - In a medium skillet, heat the olive oil over medium high heat. Sprinkle the shrimp with the salt and pepper and then add to the pan in a single layer. Cook until pink and cooked through, about 3 minutes per side. Set aside and keep warm.
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, garlic, Parmesan cheese, lemon zest and juice in a large bowl. Toss the drained pasta with the lemon sauce, the shrimp and 3/4 cup of the pasta water, adding 1/4 cup at a time as needed. Add the salt, pepper and basil and toss. Garnish with the fried capers.
Originally Submitted
10/4/2014
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