Lemon Parmesan Spaghetti with Fried Capers and Shrimp
Servings: 4
Ingredients
- Generous pour of organic canola oil for frying
- 1 4-oz jar capers, rinsed, drained, and patted dry
- 1 lb spaghetti
- ⅔ cup extra virgin olive oil
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon fresh lemon zest
- ½ cup freshly squeezed lemon juice
- ¼ cup minced shallot
- 1 lb large shrimp, peeled and deveined
- ¼ cup sauvignon blanc white wine
- 1 cup freshly chopped basil
- Maldon sea salt, for serving
- Freshly cracked black pepper, for serving
Instructions
- Fill a small skillet with about ¼ cup canola oil. Warm over medium-high heat until shimmering. Add the capers (make sure they are well dried, or they will splatter in the oil) and fry for about 3-5 minutes, or until the capers are puffed open, darkened, and crispy. Use a slotted spoon to remove the fried capers to a paper towel lined plate and set aside.
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions, until al dente. When the pasta is done cooking, reserve ¾ cup of pasta water before draining, then drain the pasta and set aside.
- While the pasta cooks, add the ⅔ cup extra virgin olive oil, 1 cup parmesan cheese, lemon zest, and lemon juice to a medium bowl & whisk until combined. Set aside for later.
- When the pasta is done cooking, add the shallot and 1 tablespoon of olive oil to a large nonstick skillet and cook for just 1 or 2 minutes over medium heat until softened.
- Season the shrimp with salt and pepper, then add to the nonstick skillet containing the shallot. Increase the heat to medium-high, and let cook for about 2 minutes on the first side. Flip the shrimp, and add the wine to the skillet, letting it cook off while the shrimp cook on the second side, about another 2 minutes.
- Reduce the heat to medium and add the pasta, lemon-olive oil-parmesan mixture, ¼ cup reserved pasta water, and ½ cup of the fresh basil. Cook, tossing the pasta with the shrimp and sauce, until well combined. Let cook for a minute or two more, as needed, until the sauce has thickened slightly and coated the noodles. Add more reserved pasta water if the mixture is too dry.
- When the pasta is cooked to your liking, turn off the heat and transfer the pasta to serving bowls. Top each serving with ¼ of the fried capers, ¼ of the remaining fresh basil, and season with Maldon sea salt and freshly cracked black pepper. Enjoy!