Pasta with Shrimp and Lemon
Pasta and Pizza • Italian
Description
Pasta with Shrimp and Lemon
Ingredients
- Olive Oil 2 tablespoons
- Butter 5 oz
- Shrimp 8 pieces
- Capers 1½ tablespoons
- Angel Hair Pasta 10 oz
- Meyer Lemon Juice 3 tablespoons
- Citrus Zest Mix 1 teaspoon
- Mild Chili Spice 2 pieces
- Chopped Sage Leaves 0 oz
- Lemon 1 piece
Step-by-Step Guide
Step 1
Remove the heads from the shrimp. Cut along the back without cutting through the shell. Flatten the shrimp. Do not cut off the tail and leave the shell on. Rinse under cold water, removing any unwanted insides. Pat dry and lightly salt.
Step 2
Heat the olive oil and half of the butter in a skillet, add the capers, and cook for 1 minute. Transfer to a plate. Place the shrimp in the skillet, cut side down, for 2-3 minutes until they turn pink. Transfer to a plate and keep warm.
Step 3
Cook the pasta in salted boiling water. Drain and reserve 1-2 tablespoons of the water.
Step 4
Melt the remaining butter in the skillet, add the lemon juice and zest, capers, and chopped chili. Sauté briefly and add the pasta and parsley. Mix well. If necessary, add a little pasta water. Season with salt.
Step 5
Divide the pasta onto plates and top with the shrimp. Serve with lemon wedges.
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