Lemon Pasta with shrimp

It's SUMMER!!!  So, Lemon Pasta with Shrimp

This is a great summer pasta dish for four. The lemon pasta is excellent on it's own even without the shrimp or with adding more seafood - fish, scallops, crab, lobster. 

Ingredients - 
1 lb cleaned deveined shrimp

1 pound spaghetti

2/3 cup extra virgin olive oil

2/3 cup grated Parmesan cheese

1/2 cup fresh lemon juice (about 3 lemons)

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/3 cup chopped fresh basil leaves

1 tablespoon lemon zest

Optional - 2 tablespoons fried capers*

  

Directions -

Whisk the olive oil, Parmesan, and lemon juice in a large bowl to blend.

In a medium sauté pan, heat 1 tablespoon olive oil over medium high heat. Season the shrimp with the salt and pepper. Add the shrimp in a single layer to the preheated pan. Cook for 3 minutes per side or until pink and cooked through. Be careful not to over-cook. Set aside.

Meanwhile, 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 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, the shrimp and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with the salt and pepper and stir in the basil. Garnish with lemon zest and fried capers.

*To fry capers, drain, rinse and dry the capers very well. Heat several tablespoons of vegetable oil in a small straight sided skillet over medium high heat until it shimmers when you swirl it. You can make sure it is hot enough by adding one caper to the oil. If it immediately starts to sizzle and pop, the oil is hot enough. Add the capers to the hot oil and fry for about 15 to 20 seconds or until they have popped open are golden brown and crispy.

Using a slotted spoon, remove the capers to a paper towel lined plate and allow to drain before using.