Lemon, Caper, and Shrimp Pasta
I just shared this recipe on Instagram but I'd like to think this home on the internet may be here longer. That, and I know not everyone is on social media so I'm posting the recipe here as well. It's one I know I'll want to go back to, and one I hope you try out as well!
While this recipe sounds fancy and is fitting for company, I'd consider it a budget meal with it's simple ingredients and shrimp from your freezer. I try to always have frozen shrimp on hand for times like these. It'll work its way into a pasta dish, curry, or maybe this winter I'll take a stab at shrimp and grits again.
This pasta tastes like it has loads of butter in it but really it's all that olive oil, cheese, and lemon juice that makes the delicious sauce. I love simple recipes like these and it reminds me I need to make some cacio e pepe again soon. Adding frozen peas to my grocery list now!
So, I've said this before and I'll say it again. I may blog for you, but sometimes it just really feels like I'm blogging for me. I want to remember the recipes and the memories so here I am, getting this recipe down on "paper" that won't get thrown away.
Without further ado, here's the recipe for you!
Ingredients You'll Need
1/3 cup capers, drained
1 pound spaghetti
2/3 cup olive oil plus 1 Tablespoon
1 cup grated Parmesan
3 lemons, zested and juiced
1 pound shrimp, shelled and deveined
salt + pepper
dried basil- a dash (or fresh if you have it)
To start get everything in place. This isn't a lot of ingredients but once your pasta and shrimp are cooked things move quickly!
Cook your pasta, reserving 1 cup of the pasta water
While the pasta starts to cook combine the 2/3 cup olive oil, lemon juice and zest and the cheese in a bowl.
Heat the 1 T of olive oil in a large skillet and cook the shrimp with some salt and pepper until opaque. This doesn't take long! I tried to start my shrimp with about 4 minutes left on my pasta.
Once the shrimp is cooked add your cooked pasta to the saucepan, the cheese, lemon, oil mixture, a dash of basil, the capers, and 1/2 cup of the reserved pasta water.
I kept my heat on for a few minutes just to make sure everything was heated through. Using tongs mix everything together allowing the pasta to soak up all the saucy goodness, adding more pasta water if you need it.
Serve immediately and enjoy! My boys loved this and went back for seconds. Pasta makes its way into our meal plan about once a week and I'd say this is quickly going to replace traditional spaghetti if I put it on rotation every other week!