Lemon Spaghetti with Shrimp. Make the shrimp: In a medium saute pan, heat the olive oil over medium-high heat. Season the shrimp with the salt and pepper; add to the preheated pan in a single layer. To make her fabulous seafood pasta, star chef Giada De Laurentiis tosses spaghetti with sweet seared shrimp, tangy lemon sauce and crisp fried capers.
Are you enjoying your long weekend?
Buuut, if you're anything like me, spaghetti shrimp dinners are awesome!
I mean, it's easy, it's DELICIOUS, it's quick, and it's versatile.
You can cook Lemon Spaghetti with Shrimp using 12 ingredients and 6 steps. Here is how you cook it.
Ingredients of Lemon Spaghetti with Shrimp
- You need 1 T of evoo.
- Prepare 3/4 pound of lg shrimp, peeled and deveined.
- You need 1/4 t of salt & fresh ground pepper (for seasoning shrimp).
- You need 1 pound of spaghetti (i use gluten free yam starch noodles).
- Prepare 1/2 t of salt, plus more for the pasta water.
- Prepare 2/3 c of evoo.
- Prepare 2/3 c of freshly grated parmesan cheese.
- It's 1 T of lemon zest(about 1 lg lemon).
- Prepare 1/2 c of fresh lemon juice (about 2 lg lemons).
- Prepare 1/4 t of ground pepper.
- Prepare 1 of \3 c chopped fresh basil.
- It's 2 T of capers, she has a process to roast these. I used them raw.
For the shrimp: In a medium skillet, heat the olive oil over medium-high heat. Plump shrimp marry perfectly with spaghetti and aromatics like garlic, chile flakes and the fruity zest of Meyer lemon. And to give the dish its deliciously creamy finish, we're stirring in a bit of quark (a fresh cheese) just before serving, lightly coating the spaghetti, shrimp and seasonal broccoli. The buttery fruit gets a quick buzz in a blender with plenty of lemon juice, turning velvety thick.
Lemon Spaghetti with Shrimp step by step
- Season shrimp with s&p. Sautee in oo heated to med. 2-3 mins per side in single layer. Cook until no longer gray and translucent.
- Cook the pasta in the very salted water in very large pot until a la dente or to your liking or follow directions on box. You will save 1 cup of pasta water before you drain.
- Whisk olive oil, parm cheese,.
- Lemon zest and juice in lg bowl, blend. Toss the shrimp and the pasta into sauce and add reserved pasta water 1/4 cup at a time to moisten, and toss to get to desired sauce consistency.
- Season with salt and pepper, mix in basil and capers.
- Sprinkle with extra parm cheese (optional) Mine verses theirs. I think mine looks better.
It melts into the hot, white wine-scented pasta, adding a flavorful coating to the red onion, and shrimp. Then, sauté the shrimp with a little olive oil, garlic, lemon, white wine and parsley. You'll be amazed that you can make this simple, elegant pasta in mere minutes. Add garlic, lemon juice, cumin and salt; cook and stir until shrimp turn pink. It was mouth sticking dry, even after I added olive oil and butter to the spaghetti.