Recipe courtesy of Giada De Laurentiis
Lemon Spaghetti with Jumbo Shrimp
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 661
- Total Fat
- 35 g
- Saturated Fat
- 7 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 27 g
- Cholesterol
- 103 mg
- Sodium
- 467 mg
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 661
- Total Fat
- 35 g
- Saturated Fat
- 7 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 27 g
- Cholesterol
- 103 mg
- Sodium
- 467 mg
Ingredients
Shrimp:
Pasta:
Directions
- 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.
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