Spaghetti with lemon sauce and shrimp
Votes: 3
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Spaghetti with lemon sauce and shrimp - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
For shrimp:
- 340 g large peeled shrimp
- 1 tbsp. l. olive oil
- 1/4 teaspoon salt
- 1/8 tsp ground black pepper
For the pasta:
- 450 g spaghetti
- 1/2 tsp salt, and a little for cooking spaghetti
- 2/3 cup olive oil
- 2/3 cup grated Parmesan, plus more for sprinkling (optional)
- 1 tbsp grated lemon zest (about 1 large lemon)
- 1/2 cup lemon juice (about 2 large lemons)
- 1/4 tsp ground black pepper
- 1/3 cup chopped fresh basil
- 2 tablespoons fried capers (see recipe below)
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Cooking the dish according to the recipe:
- Prepare the shrimpHeat olive oil in a medium saucepan over low heat. Season the shrimp with salt and pepper and place them in a single layer in the heated pan. Cook for 2-3 minutes per side, until the shrimp are pink and cooked through. Remove from heat.
- Prepare the pastaPlace the spaghetti in a large pot of salted boiling water. Cook for about 8 minutes, until the spaghetti is tender but still firm.
Stir occasionally to prevent sticking. Remove 1 cup of the spaghetti cooking water and discard the remaining water. Meanwhile, combine the olive oil, Parmesan, lemon zest, and juice in a large bowl. - Combine the pasta with the lemon sauce and shrimp. Add the reserved cooking water, 1/4 cup at a time, as needed to moisten. Season with salt and pepper. Stir in the basil. Serve the spaghetti with fried capers and a sprinkle of Parmesan cheese, if desired.
- How to fry capersDrain the water, capers Rinse and dry thoroughly. Pour vegetable oil into a small, straight-sided frying pan to a depth of 0.5 cm. Heat over medium heat until it comes to a boil.
Add the capers and cook for about 2 minutes, until they open, crisp, and golden. Using a slotted spoon, drain on a paper towel-lined plate.
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