Pasta with Shrimp and Lemon

Pasta and Pizza | Italian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Pasta with Shrimp and Lemon

Ingredients

Olive Oil - 2 tablespoons
Butter - 3.5 oz
Shrimp - 8 pieces
Capers - 1½ tablespoons
Angel Hair Pasta - 8.8 oz
Meyer Lemon Juice - 3 tablespoons
Citrus Zest Mix - 1 teaspoon
Mild Chili Spice - 2 pieces
Chopped Sage Leaves - 0.5 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.