Lemon Shrimp Pasta with Parmesan, Capers, and Basil is our announcement that spring is here. We know spring isn't here yet, but the vibrant, yellow citrus fruit brings such a cheery, tangy flavor to seafood pasta dishes, we couldn't resist making it early. The lemon zest is full of fragrant oils, acting as a catalyst for the ingredients in our lemon shrimp pasta. Once you try Lemon Shrimp Pasta, we're sure it will be a favorite.
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A Popular Italian Ingredient
Although lemons grow year-round, with the peak harvest in the winter months, spring recipes seem to require more citrus use than usual. In Italy though, limone {lemon}, use is as popular as salt and pepper. This fragrant fruit is a fundamental ingredient of seafood dishes.
The lemons are robust enough to use in a multitude of dishes, from savory to sweet. The most known lemon in Italy is Limone di Sorrento, Sorrento Lemons. They grow on the steep, rocky slopes of the Sorrento Peninsula. These unique trees flower up to 4 times a year.
Sorrento Lemon uses
- A huge 60% of the Sorrento Lemons harvest in Italy are for making Limoncello.
- But the lemons aren't just for making liqueur; they are also salted and cured for later use.
- They are cooked and turned into jams or preserves.
- Lemon zest to finishes off a dish of risotto or Herbed Lemon Quinoa with Spinach
- They roast them to accompany a meat dish such as Garlic Lemon Chicken.
- A fresh lemon squeeze at the last minute enhances the flavor of the main dish.
Lemons are in desserts, entrees, sweet or savory dishes, and especially seafood dishes like our Spicy Baked Sea trout with Lemon Butter Sauce.
Gather the ingredients for the lemon pasta
This is a very easy dish to prepare, and you can have it on the table in 30 minutes.
For the shrimp:
You peel and devein the wild-caught shrimp then set aside. Measure 1 Tablespoon olive oil in a sauté pan. You will need salt and pepper for the seafood.
For the pasta:
Fill a large pot with water and set it to boil.
While you're waiting for the pot to boil, measure your salt for the dish, you will need more for the pasta water.
In small prep dishes, or bowls, measure out the grated parmesan cheese, and lemon zest from 1 large lemon, chopped basil, and capers. You will need to rinse the capers because you're going to fry them. They taste delicious made this way.
Pour the ¾ cup olive oil into a measuring cup. Squeeze the juice from 2 large lemons, about ½ cup, and set aside.
Finish and serve the lemon shrimp pasta
You will see that having all of the ingredients measured and ready to add makes the job a lot easier. You sauté the shrimp for just a few minutes and set them aside. Once the water comes to an extreme boil, add the salt, don't be stingy with the salt. 🙂
Marcella Hazan says in her Essentials of Classic Italian Cooking that for every pound of pasta, put in no less that 1 ½ Tablespoons of salt, and more if the sauce is very mild and undersalted. You may use that amount as a starting point.
Once the pasta finishes cooking
- Ladle out 1 cup of water and set aside.
- Drain the pasta.
- Whisk the olive oil, parmesan, lemon zest, and juice in a large bowl to blend.
- Toss the pasta with the lemon sauce, shrimp, and the reserved cooking liquid, adding it ¼ cup at a time as needed to keep the pasta moist.
The lemon flavor soaks into the pasta so that you get lemon pasta. Season with the salt and pepper; stir in the basil.
Garnish with the fried capers and more parmesan, if desired.
In 30 minutes you have a delicious healthy lemon shrimp pasta dish on the table.
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
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We love to have imported capers on hand. They add such a briny depth to our dishes. Sometimes they're hard to find in the larger jars. The small jars are more expensive and we go through them too fast.
What's new? check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
Recipe
Lemon Shrimp Pasta with Parmesan, Capers, and Basil in 30 Minutes
Ingredients
- FOR THE SHRIMP
- 1 Tablespoon extra-virgin olive oil
- ¾ pound wild-caught shrimp peeled and deveined
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- FOR THE PASTA
- 1 pound fettuccini or long pasta of your choice
- ½ teaspoon kosher salt plus more for pasta water
- ⅔ cup extra-virgin olive oil separated
- ⅔ cup grated parmesan cheese plus more for topping (optional)
- 1 Tablespoon grated lemon zest about 1 large lemon
- ½ cup fresh lemon juice about 2 large lemons
- ¼ teaspoon freshly ground black pepper
- ⅓ cup chopped fresh basil
- 2 Tablespoons capers fried (directions in notes)
Instructions
- Make the shrimp: In a medium sauté pan, heat the Tablespoon olive oil over medium-high heat. Season the shrimp with the salt and pepper; add to the preheated pan in a single layer. cook for 1 to 2 minutes per side, or until pink and cooked through. Set aside.
- Make the pasta: cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain, reserving 1 cup pasta water. (see notes)
- Meanwhile, whisk the olive oil , parmesan, lemon zest, and juice in a large bowl to blend.
- Toss the pasta with the lemon sauce, shrimp and the reserved cooking liquid, adding it ¼ cup at a time as needed to moisten. Season with salt and pepper; stir in the basil.
- Garnish with the fried capers (see notes) and more parmesan cheese.
Notes
Nutrition
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