Lemon Shrimp Pasta with Parmesan, Capers, and Basil in 30 Minutes
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.
Servings: 6 servings
- 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)
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.
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.
Calories: 633kcal | Carbohydrates: 56g | Protein: 26g | Fat: 33g | Saturated Fat: 6g | Cholesterol: 216mg | Sodium: 991mg | Potassium: 264mg | Fiber: 2g | Sugar: 2g | Vitamin A: 215IU | Vitamin C: 11.7mg | Calcium: 234mg | Iron: 3mg