Lemon Spaghetti with Shrimp
May 27, 2020 17:00:58 #
May 27, 2020 17:05:12 #
May 27, 2020 17:06:12 #
May 27, 2020 17:15:30 #
Level: Easy Yield: 6 servings Total: 30 min Active: 25 min
Ingredients:
For the Shrimp:
1 tablespoon extra-virgin olive oil
3/4 pound large shrimp, peeled and deveined
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
For the Pasta:
1 pound spaghetti
1/2 teaspoon kosher salt, plus more for the pasta water
2/3 cup extra-virgin olive oil
2/3 cup grated parmesan cheese, plus more for topping (optional)
1 tablespoon grated lemon zest (about 1 large lemon)
1/2 cup fresh lemon juice (about 2 large lemons)
1/4 teaspoon freshly ground black pepper 1/3 cup chopped fresh basil
2 tablespoons capers, fried
Directions:
1 Make the shrimp: In a medium saute pan, heat the olive oil over medium-high heat. Season
the shrimp with the salt and pepper; add to the preheated pan in a single layer. Cook for 2 to 3 minutes per side, or until pink and cooked through. Set aside.
2 Make the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent
sticking, about 8 minutes. Drain, reserving 1 cup pasta water. Meanwhile, whisk the olive oil, parmesan and lemon zest and juice in a large bowl to blend.
3 Toss the pasta with the lemon sauce, shrimp and the reserved cooking liquid, adding it 1/4 cup at a time as needed to moisten. Season with
the salt and pepper; stir in the basil. Garnish with the fried capers and more parmesan, if desired.
Cook’s Note
How to Fry Capers: Drain, rinse and dry the capers very well. Heat 1/4 inch vegetable oil in a small straight-sided skillet over medium-high heat until shimmering. Add the capers and fry for about 2 minutes, or until they have popped open and are golden brown and crispy. Using a slotted spoon, remove to a paper towel-lined
Ingredients:
For the Shrimp:
1 tablespoon extra-virgin olive oil
3/4 pound large shrimp, peeled and deveined
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
For the Pasta:
1 pound spaghetti
1/2 teaspoon kosher salt, plus more for the pasta water
2/3 cup extra-virgin olive oil
2/3 cup grated parmesan cheese, plus more for topping (optional)
1 tablespoon grated lemon zest (about 1 large lemon)
1/2 cup fresh lemon juice (about 2 large lemons)
1/4 teaspoon freshly ground black pepper 1/3 cup chopped fresh basil
2 tablespoons capers, fried
Directions:
1 Make the shrimp: In a medium saute pan, heat the olive oil over medium-high heat. Season
the shrimp with the salt and pepper; add to the preheated pan in a single layer. Cook for 2 to 3 minutes per side, or until pink and cooked through. Set aside.
2 Make the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent
sticking, about 8 minutes. Drain, reserving 1 cup pasta water. Meanwhile, whisk the olive oil, parmesan and lemon zest and juice in a large bowl to blend.
3 Toss the pasta with the lemon sauce, shrimp and the reserved cooking liquid, adding it 1/4 cup at a time as needed to moisten. Season with
the salt and pepper; stir in the basil. Garnish with the fried capers and more parmesan, if desired.
Cook’s Note
How to Fry Capers: Drain, rinse and dry the capers very well. Heat 1/4 inch vegetable oil in a small straight-sided skillet over medium-high heat until shimmering. Add the capers and fry for about 2 minutes, or until they have popped open and are golden brown and crispy. Using a slotted spoon, remove to a paper towel-lined
May 27, 2020 17:16:14 #
May 27, 2020 17:41:01 #
May 27, 2020 19:04:20 #
Mark V
Loc: Colorado,now RV full time we winter in MesaAZ
Throw in some black olives and fresh crayfish in place of shrimp if you like. Also maybe freshly diced tomatoes. It is 6:00 pm as I read this post and I WAS looking forward to the left over Brats, not so much now.
Mark
.
Mark
.
May 27, 2020 19:09:35 #
May 27, 2020 19:21:19 #
Mark V
Loc: Colorado,now RV full time we winter in MesaAZ
We are in WISCONSIN not a lot of fresh shrimp and I have had my Crayfish trap out for two days now and narry a one not even minnows. Need to try different bait I guess.
May 27, 2020 19:26:13 #
Diet of WIld Crayfish
Crayfish tend to live under rocks and emerge at night to feed on any food source they can find. Crayfish are omnivorous and will eat other fish and crayfish whether they are live or dead, vegetables, and aquatic plants. The bulk of the vegetables they consume in the wild are aquatic plants.
Crayfish tend to live under rocks and emerge at night to feed on any food source they can find. Crayfish are omnivorous and will eat other fish and crayfish whether they are live or dead, vegetables, and aquatic plants. The bulk of the vegetables they consume in the wild are aquatic plants.
May 27, 2020 19:32:50 #
Fishing Fool
Loc: redding, ca
It sure looks good to me , I do a similar but with added garlic cloves.
May 27, 2020 19:36:57 #
That is fine but you can get shrimp at your local grocery store frozen will work
May 27, 2020 19:38:36 #
Mark V
Loc: Colorado,now RV full time we winter in MesaAZ
I am using a can of cat food hanging in the trap.
Maybe I should open it a bit HUH? LOL.
Maybe I should open it a bit HUH? LOL.
May 27, 2020 19:44:24 #
May 27, 2020 19:55:57 #
Substitute Spirit's LIME juice and zest for the lemon and you've got yourself a tasty meal. There is a Mexican spice we get here locally, the brand name is Tajin, it is a blend of chili peppers and lime, and is primarily meant to be sprinkled on fruit, and I got to admit I can hardly eat any type of melon without my tight jeans on it. Mrs. Spirit calls it that, she don't know from Mescan. Correct pronunciation is tab - heen. If you can't get it at your local market, go to amazon, they have it. Get you some. You won't regret. Sprinkle some on this pasta dish. Oh my. And put some on yo honeydew. Talkin bout slappin yo mama? mmmmm mmmmmm
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