Spaghetti with lemon sauce and shrimp – a detailed recipe cooking. 
Photo of the dish:Linda Xiao Time: 30 min. Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
For shrimp:
- 340 gr large peeled shrimp
- 1 tbsp. l olive oil
- 1/4 tsp salt
- 1/8 tsp ground black pepper
For pasta:
- 450 gr spaghetti
- 1/2 tsp salt and a little spaghetti for cooking
- 2/3 Art. olive oil
- 2/3 Art. grated parmesan, and a little for sprinkling (on wish)
- 1 tbsp. l grated lemon peel (about 1 large lemon)
- 1/2 tbsp. lemon juice (approximately 2 large lemons)
- 1/4 tsp ground black pepper
- 1/3 Art. chopped fresh basil
- 2 tbsp. l fried capers (recipe see below)
Recipes with similar ingredients: spaghetti pasta, shrimp, cheese parmesan, lemon juice, capers, basil
Recipe preparation:
- Cook the shrimp. In a medium-sized stewpan Heat olive oil over low heat. Season shrimp salt and pepper and place in a single layer in a heated stewpan. Cook for 2-3 minutes. on each side until the prawns turn pink and do not fry. Remove from heat.
- Cook the pasta. Pour spaghetti into a large pot with salted boiling water. Cook for about 8 minutes until spaghetti become soft, but at the same time retaining elasticity. Periodically stir so they do not stick together. Pour 1 tbsp. water in which cooked spaghetti, drain the rest of the water. Meanwhile mix in a large bowl of olive oil, parmesan, zest and lemon juice.
- Combine the pasta with lemon sauce and shrimp. Add the water remaining after cooking, 1/4 tbsp., as required wetting. Salt and pepper. Stir in the basil. Serve spaghetti with fried capers, sprinkled optionally Parmesan
- How to fry capers. Drain, rinse the capers and dry well. Pour into a small straight-frying pan vegetable oil in a layer of 0.5 cm. Heat over medium heat until boiling. Add capers and fry for about 2 minutes, until they are open, become crispy and get a golden hue. WITH use a slotted spoon to dry on a plate covered paper towel.
