Hello! Hello! It’s Friday (in an hour!) and I’m feeling all shrimpy for the weekend. This little pleaser is bright and satisfying, all in the same bite. It’s a cinch to concoct and you’ll be so happy you did. Have a happy weekend and I’ll see ya next week with some child friendly creations that I’m going to make Saturday with my “Littles”, who just turned five this month. What?!

For Shrimp:
1 Tbs olive oil
1 lb large shrimp, peeled and deveined
1/4 t salt
1/4 t ground black pepper

For Pasta:
1 lb angel hair pasta
1 t kosher salt
2/3 cup olive oil
2/3 cup grated Parmesan
Zest of 1 lemon
Juice of 2 lemons
1/2 t fresh black pepper
1/3 cup chopped fresh basil
2 Tbs capers, fried

In medium sauté pan, heat olive oil over medium high.
Season shrimp with salt and pepper.
Add to pan in single layer.
Cook 2 to 3 minutes per side, until pink. Set aside.

Cook pasta in large pot of boiling water until tender firm,
around 8 minutes, stirring occasionally.
Drain, reserving 1 cup pasta water.

Whisk oil, Parmesan, lemon zest, and lemon juice in large bowl to blend.
Toss pasta with lemon sauce, shrimp, and pasta water (adding 1/4 cup at a time until proper moisture is achieved).
Season with salt, pepper, and basil.
Garnish with capers and more Parmesan.

To Fry Capers:
Drain, rinse, and dry capers.
Heat 1/4 inch vegetable oil in small skillet over medium high.
Add capers and fry 2 minutes until they “pop” and are crisp.
Remove with slotted spoon to paper towels to drain.