Lemon Spaghetti with Jumbo Shrimp

  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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Ingredients

Shrimp:

1 tablespoon extra-virgin olive oil

3/4 pound large shrimp, peeled and deveined 

1/4 teaspoon kosher salt 

1/8 teaspoon freshly ground black pepper 

Pasta:

1 pound spaghetti

2/3 cup extra-virgin olive oil 

2/3 cup grated Parmesan

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

Directions

  1. 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.
  2. 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.
  3. 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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