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?!
1 Tbs olive oil
1 lb large shrimp, peeled and deveined
1/4 t salt
1/4 t ground black pepper
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.