Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, lemon spaghetti with shrimp. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Lemon Spaghetti with Shrimp is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Lemon Spaghetti with Shrimp is something which I’ve loved my whole life.
Season with the salt and pepper; stir in the basil. Add the salt, pepper and basil and toss. The lemon and basil worked perfectly with the shrimp and pasta.
To begin with this particular recipe, we have to first prepare a few components. You can cook lemon spaghetti with shrimp using 12 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Lemon Spaghetti with Shrimp:
- Make ready 1 T evoo
- Prepare 3/4 pound lg shrimp, peeled and deveined
- Get 1/4 t salt & fresh ground pepper (for seasoning shrimp)
- Make ready 1 pound spaghetti (i use gluten free yam starch noodles)
- Make ready 1/2 t salt, plus more for the pasta water
- Get 2/3 c evoo
- Prepare 2/3 c freshly grated parmesan cheese
- Get 1 T lemon zest(about 1 lg lemon)
- Prepare 1/2 c fresh lemon juice (about 2 lg lemons)
- Make ready 1/4 t ground pepper
- Prepare 1 \3 c chopped fresh basil
- Take 2 T capers, she has a process to roast these. I used them raw
While the pasta is cooking, whisk together the olive oil, Parmesan, lemon zest and juice in a large bowl. Add the salt, pepper and basil and toss. Fresh shrimp gets cooked in a buttery lemon garlic sauce and gets tossed in fresh parmesan cheese and pasta. It will become a new favorite!
Instructions to make Lemon Spaghetti with Shrimp:
- Season shrimp with s&p. Sautee in oo heated to med. 2-3 mins per side in single layer. Cook until no longer gray and translucent
- Cook the pasta in the very salted water in very large pot until a la dente or to your liking or follow directions on box. You will save 1 cup of pasta water before you drain
- Whisk olive oil, parm cheese,
- Lemon zest and juice in lg bowl, blend. Toss the shrimp and the pasta into sauce and add reserved pasta water 1/4 cup at a time to moisten, and toss to get to desired sauce consistency
- Season with salt and pepper, mix in basil and capers
- Sprinkle with extra parm cheese (optional) Mine verses theirs. I think mine looks better
I love cooking shrimp because it cooks up so fast and it is such a crowd pleaser! Even the kids love it no matter which. (Pasta is usually only rinsed if it is to be used in a salad.) Dried pasta can be stored in an airtight container in a cool, dark place and it will keep almost indefinitely. Meanwhile, melt the butter and olive oil in a large skillet over medium-low heat. Add the shrimp, white wine, lemon juice, and red pepper flakes. This dish features succulent jumbo shrimps which have been marinated in a few simple ingredients.
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