Lemon Spaghetti with Shrimp

Name: Lemon Spaghetti with Shrimp
Yield: 4-6 servings
Cuisine: American
Ingredients: 1 T evoo; 3/4 pound lg shrimp, peeled and deveined; 1/4 t salt & fresh ground pepper (for seasoning shrimp); 1 pound spaghetti (i use gluten free yam starch noodles); 1/2 t salt, plus more for the pasta water; 2/3 c evoo; 2/3 c freshly grated parmesan cheese; 1 T lemon zest(about 1 lg lemon); 1/2 c fresh lemon juice (about 2 lg lemons); 1/4 t ground pepper; 1 \3 c chopped fresh basil; 2 T capers, she has a process to roast these. I used them raw

Heide @cook_20777116

Asheville NC

Recipe by Giada in 3/2017 Food Network Magazine. I've made it before. Really lemony and yummy. Eat it don't save it, the sauce will split in the fridge. This is the best gf pasta i have tried with a similar bite to wheat pasta. Purchased at Asian Market. If you try it let me know what you think.

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Ingredients

4-6 servings

1 Tevoo
3/4 poundlg shrimp, peeled and deveined
1/4 tsalt & fresh ground pepper (for seasoning shrimp)
1 poundspaghetti (i use gluten free yam starch noodles)
1/2 tsalt, plus more for the pasta water
2/3 cevoo
2/3 cfreshly grated parmesan cheese
1 Tlemon zest(about 1 lg lemon)
1/2 cfresh lemon juice (about 2 lg lemons)
1/4 tground pepper
1\3 c chopped fresh basil
2 Tcapers, she has a process to roast these. I used them raw

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Steps

1

Season shrimp with s&p. Sautee in oo heated to med. 2-3 mins per side in single layer. Cook until no longer gray and translucent
2

Cook the pasta in the very salted water in very large pot until a la dente or to your liking or follow directions on box. You will save 1 cup of pasta water before you drain
3

Whisk olive oil, parm cheese,
4

Lemon zest and juice in lg bowl, blend. Toss the shrimp and the pasta into sauce and add reserved pasta water 1/4 cup at a time to moisten, and toss to get to desired sauce consistency
5

Season with salt and pepper, mix in basil and capers
6

Sprinkle with extra parm cheese (optional) Mine verses theirs. I think mine looks better