Fried capers add a crisp, pungent hit to De Laurentiis’s lovely seafood pasta. The sauce that coats the spaghetti is a simple mix of olive oil, Parmesan and lemon
Total Time: 45 MIN
Yield: Serves : 6
Ingredients
- Vegetable oil, for frying 1/4 cup capers, rinsed, drained and patted dry
- 1 pound spaghetti 2/3 cup plus 1 tablespoon extra-virgin olive oil
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 1 tablespoon finely grated lemon zest
- 1/2 cup fresh lemon juice (from 3 lemons)
- 1 pound large shrimp, shelled and deveined
- Salt Pepper
- 1/2 cup chopped basil, plus more for garnish
How to Make It
Step 1
In a skillet, heat 1/4 inch of vegetable oil until shimmering. Add the capers and fry over moderately high heat, stirring, until browned and crisp, 3 minutes. Using a slotted spoon, transfer the capers to paper towels to drain.
Step 2
In a saucepan of salted boiling water, cook the spaghetti until al dente. Drain, reserving 1 cup of the cooking water.
Step 3
Meanwhile, in a medium bowl, whisk 2/3 cup of the olive oil with the grated cheese, lemon zest and lemon juice.
Step 4
In a very large skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the shrimp with salt and pepper, add to the skillet and cook over moderately high heat, turning once, until just opaque, 4 minutes. Reduce the heat to moderate and add the pasta, lemon sauce, half of the reserved pasta water and the 1/2 cup of basil. Cook, tossing, until the pasta and shrimp are coated, 2 minutes, adding more of the pasta water if the spaghetti is dry; transfer to shallow bowls, garnish with basil and the fried capers and serve.
Recipe Courtesy: Giada De Laurentiis
Food and Wine
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