Lemon Spaghetti with Shrimp. Season with the salt and pepper; stir in the basil. The lemon and basil worked perfectly with the shrimp and pasta. I would have given it five stars, but, I think the ingredient ratio was off for the amount of pasta used.

Sprinkle in parsley and stir in butter until melted. Add shrimp to the lemon sauce. Mix pasta, shrimp, sauce, and Parmesan cheese together in a large serving bowl. You can cook Lemon Spaghetti with Shrimp using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Lemon Spaghetti with Shrimp

1. Prepare 1 T of evoo.
2. Prepare 3/4 pound of lg shrimp, peeled and deveined.
3. Prepare 1/4 t of salt & fresh ground pepper (for seasoning shrimp).
4. Prepare 1 pound of spaghetti (i use gluten free yam starch noodles).
5. You need 1/2 t of salt, plus more for the pasta water.
6. You need 2/3 c of evoo.
7. It's 2/3 c of freshly grated parmesan cheese.
8. It's 1 T of lemon zest(about 1 lg lemon).
9. Prepare 1/2 c of fresh lemon juice (about 2 lg lemons).
10. It's 1/4 t of ground pepper.
11. It's 1 of \3 c chopped fresh basil.
12. You need 2 T of 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. Garnish with the fried capers. (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. Fresh shrimp gets cooked in a buttery lemon garlic sauce and gets tossed in fresh parmesan cheese and pasta.

Lemon Spaghetti with Shrimp step by step

1. 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.
2. 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.
3. Whisk olive oil, parm cheese,.
4. 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.
5. Season with salt and pepper, mix in basil and capers.
6. Sprinkle with extra parm cheese (optional) Mine verses theirs. I think mine looks better.

It will become a new favorite! 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. 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.