Lemon Shrimp Pasta with Parmesan, Capers, and Basil is our announcement that spring is here. We know spring isn’t quite here, 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.
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 shrimp 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 3/4 cup olive oil into a measuring cup. Squeeze the juice from 2 large lemons, about 1/2 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 1/2 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. 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 1/4 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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Yields 6 servings
A deliciously fresh tasting seafood dish that is low in calories and quick to make -- just 30 minutes. The shrimp and pasta is flavored with a lemon sauce made up of fresh lemon juice, lemon zest, parmesan, and fresh basil. An additional flavor of fried capers gives it a special touch.
10 minPrep Time
20 minCook Time
30 minTotal Time
Save RecipeIngredients
- FOR THE SHRIMP
- 1 Tablespoon extra-virgin olive oil
- 3/4 pound wild-caught shrimp, peeled and deveined
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- FOR THE PASTA
- 1 pound fettuccini, or long pasta of your choice
- 1/2 teaspoon kosher salt, plus more for pasta water
- 2/3 cup extra-virgin olive oil, separated
- 2/3 cup grated parmesan cheese, plus more for topping (optional)
- 1 Tablespoon grated lemon zest (about 1 large lemon)
- 1/2 cup fresh lemon juice (about 2 large lemons)
- 1/4 teaspoon freshly ground black pepper
- 1/3 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 1/4 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
As you wait for the pasta water to come to a boil, prepare the fried capers. Drain the capers, rinse and dry them very well. Take the 1/8 cup olive oil over medium-high heat. Add the capers and fry for about 2 minutes, or until they pop open and are golden brown and crispy. Use a slotted spoon to remove them to a paper towel-lined plate to drain. Let the oil cool and then pour into the rest of the olive oil to use it for the sauce above. You can do this at any time before the pasta is done.
Adapted from Food Network Magazine March 2017 issue: Lemon Spaghetti with Shrimp.
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