Ingredients
- 1 pound dry spaghetti
- 5 tablespoons olive oil (extra virgin, plus more to taste)
- 1 1/2 pounds fresh shrimp, (medium, peeled and deveined)
- 3 tablespoons capers (bottled, rinsed and coarsely chopped if large)
- 3 garlic cloves, minced
- 3 tablespoons fresh lemon juice
- 3 tablespoons finely chopped fresh parsley
- 1/2 teaspoon salt
How to Make
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Step 1: Bring a large pot of lightly salted water to a boil over high heat. Add the spaghetti and cook, stirring occasionally, until barely tender.
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Step 2: While the pasta cooks, heat 2 tablespoons of the oil in a large (12-inch) skillet over medium heat. Add the shrimp and cook for 1 minute. Add the capers and garlic and cook, stirring occasionally until the shrimps turn pink and firm, 2 to 3 minutes.
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Step 3: Stir in the lemon juice, parsley and season with salt and pepper.
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Step 4: Drain the spaghetti and return to the warmed pot. Add the shrimp and its sauce and toss, adding the remaining 3 tablespoons oil or more if you wish.
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Step 5: Transfer to a large, warmed serving bowl.
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Step 6: Garish with freshly grated parmegiano reggiano cheese. Serve immediately.
We hope you enjoy this recipe!
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