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vegetable oil capers spaghetti extra-virgin olive oil freshly grated Parmigiano-Reggiano cheese lemon zest lemon juice shrimp salt pepper basil
Viewed: 31 - Published at: 7 years agoIngredients
- vegetable oil
- 1/4 c. capers
- 1 lb. spaghetti
- 23 c. extra-virgin olive oil
- 1 c. Freshly grated Parmigiano-Reggiano cheese
- 1 tbsp. lemon zest
- 1/2 c. lemon juice
- 1 lb. shrimp
- salt
- Pepper
- 1/2 c. basil
Method
- In a skillet, heat 1/4 inch of vegetable oil until shimmering.
- Add the capers and fry over moderately high heat, stirring, until browned and crisp, 3 minutes.
- Using a slotted spoon, transfer the capers to paper towels to drain.
- In a saucepan of salted boiling water, cook the spaghetti until al dente.
- Drain, reserving 1 cup of the cooking water.
- Meanwhile, in a medium bowl, whisk 2/3 cup of the olive oil with the grated cheese, lemon zest, and lemon juice.
- In a very large skillet, heat the remaining 1 tablespoon of olive oil until shimmering.
- Season the shrimp with salt and pepper, add to the skillet and cook over moderately high heat, turning once, until just opaque, 4 minutes.
- Reduce the heat to moderate and add the pasta, lemon sauce, half of the reserved pasta water, and the 1/2 cup of basil.
- 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.Looking for more dinner options?
- Check out our pork chop recipes, chicken recipes, and potato recipes.
