
Yields:
6
Total Time:
45 mins
Fried capers add a crisp, pungent hit to De Laurentiis's lovely seafood pasta. The sauce that coats the spaghetti is a simple mix of olive oil, Parmesan, and lemon.
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Ingredients
- vegetable oil
- 1/4 cup capers
- 1 lb. spaghetti
- cup extra-virgin olive oil
- 1 cup Freshly grated Parmigiano-Reggiano cheese
- 1 Tbsp. lemon zest
- 1/2 cup lemon juice
- 1 lb. shrimp
- salt
- Pepper
- 1/2 cup basil
Directions
- Step 1In 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.
- Step 2In a saucepan of salted boiling water, cook the spaghetti until al dente. Drain, reserving 1 cup of the cooking water.
- Step 3Meanwhile, in a medium bowl, whisk 2/3 cup of the olive oil with the grated cheese, lemon zest, and lemon juice.
- Step 4In 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.
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