Created by dienia b on May 2, 2015
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.
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.
Step 3: Stir in the lemon juice, parsley and season with salt and pepper.
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.
Step 5: Transfer to a large, warmed serving bowl.
Step 6: Garish with freshly grated parmegiano reggiano cheese. Serve immediately.