it twice in the last month. I love it. I halve the recipe using 3/4 lb shrimp. Such a nice lemony taste. Next time I make it, I'm going to try using 1/4 cup olive oil instead of 1/3 cup.
* Exported for MasterCook 4 by Living Cookbook *
Lemon Spaghetti with Shrimp
There are only three ingredients in this pasta sauce: olive oil, Parmesan and lemon. De Laurentiis adds fried capers to give her ultra simplpasta a pungent kick.
Recipe By : Giada De Laurentiis
Serving Size : 6
vegetable oil, for frying
1/4 cup capers, rinsed, drained and patted dry
1 lb spaghetti
2/3 cup plus 1 Tbs extra-virgin olive oil
1 cup freshly grated Parmigiano-Reggiano cheese
1 Tbs finely grated lemon zest
1/2 cup fresh lemon juice (from 3 lemons)
1 lb large shrimp, shelled and deveined
salt and pepper
1/2 cup chopped basil, plus more for garnish
1. In 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.
2. In a saucepan of salted boiling water, cook the spaghetti until al dente.
Drain, reserving 1 cup of the cooking water.
3. Meanwhile, in a medium bowl, whisk 2/3 cup of the olive oil with the
grated cheese, lemon zest and lemon juice.
4. In 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.
Recipe Author: Giada De Laurentiis
- - - - - - - - - - - - - - - - - -
http://www.foodandwine.com/recipes/lemon-spaghetti-with-shrimp
* Exported for MasterCook 4 by Living Cookbook *
Lemon Spaghetti with Shrimp
There are only three ingredients in this pasta sauce: olive oil, Parmesan and lemon. De Laurentiis adds fried capers to give her ultra simplpasta a pungent kick.
Recipe By : Giada De Laurentiis
Serving Size : 6
vegetable oil, for frying
1/4 cup capers, rinsed, drained and patted dry
1 lb spaghetti
2/3 cup plus 1 Tbs extra-virgin olive oil
1 cup freshly grated Parmigiano-Reggiano cheese
1 Tbs finely grated lemon zest
1/2 cup fresh lemon juice (from 3 lemons)
1 lb large shrimp, shelled and deveined
salt and pepper
1/2 cup chopped basil, plus more for garnish
1. In 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.
2. In a saucepan of salted boiling water, cook the spaghetti until al dente.
Drain, reserving 1 cup of the cooking water.
3. Meanwhile, in a medium bowl, whisk 2/3 cup of the olive oil with the
grated cheese, lemon zest and lemon juice.
4. In 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.
Recipe Author: Giada De Laurentiis
- - - - - - - - - - - - - - - - - -
http://www.foodandwine.com/recipes/lemon-spaghetti-with-shrimp