Ingredients:
- 400 grams of pasta (spaghetti, linguine, or your choice)
- 500 grams of large shrimp, peeled and deveined
- 2 tablespoons of Extra Virgin Olive Oil
- 4 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1 lemon
- 1/2 cup of dry white wine (optional)
- 1/4 cup of capers, drained
- 1/2 teaspoon of red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper to taste
- A handful of fresh basil leaves
- Extra-virgin olive oil for drizzling
- Freshly grated Parmesan cheese (optional)
Instructions:
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
- While the pasta is cooking, heat the olive oil in a large pan over medium-high heat. Add the shrimp in a single layer and season with salt and pepper. Cook until the shrimp turn pink and opaque, about 2 minutes per side. Remove the shrimp from the pan and set aside.
- In the same pan, add a little more olive oil if necessary and sauté the minced garlic until fragrant, about 1 minute. Be careful not to burn the garlic.
- Add the lemon zest, lemon juice, and white wine (if using) to the pan. Let it simmer for 2-3 minutes to reduce slightly.
- Stir in the capers and red pepper flakes, then add the cooked pasta to the pan. Toss everything together, adding a bit of reserved pasta water if the mixture seems too dry.
- Return the shrimp to the pan and toss to combine and reheat the shrimp. Taste and adjust the seasoning as needed.
- Tear the basil leaves by hand and add them to the pasta. Give everything a final toss.
- Serve the pasta in bowls, drizzle with a little extra-virgin olive oil, and if desired, sprinkle with freshly grated Parmesan cheese.
- Garnish with additional basil leaves if you like.
Enjoy your Lemon Shrimp Pasta with Capers!