Recipes Lemon Spaghetti with Shrimp 4.0 (5,817) 1 Review Fried capers add a crisp, pungent hit to De Laurentiis's lovely seafood pasta. The sauce that coats the spaghetti is a simple mix of olive oil, Parmesan and lemon. Slideshow: Seafood Pasta Recipes By Giada De Laurentiis Giada De Laurentiis Instagram Giada De Laurentiis is the Emmy award-winning television personality of Food Network's Everyday Italian, Giada at Home, Giada's Weekend Getaways, Giada In Paradise, Giada In Italy, Giada's Holiday Handbook, Giada Entertains, Giada On The Beach, Giada's Holiday Handbook, NBC Today Show contributor and a Food Network Star judge, as well as GIADA and Pronto by Giada restaurants in Las Vegas, as well as GDL Italian restaurants in Baltimore and GDL Italian restaurants. She is the author of nine New York Times bestselling cookbooks, including Giada's Italy, as well as a series of children's books called Recipe for Adventure. Her lifestyle and e-commerce website, Giadzy.com, launched in 2017, featuring new recipes, entertaining and travel tips, videos, as well as kitchen products. Food & Wine's Editorial Guidelines Updated on April 30, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 45 mins Yield: 6 Ingredients Vegetable oil, for frying 1/4 cup capers, rinsed, drained and patted dry 1 pound spaghetti 2/3 cup plus 1 tablespoon extra-virgin olive oil 1 cup freshly grated Parmigiano-Reggiano cheese 1 tablespoon finely grated lemon zest 1/2 cup fresh lemon juice (from 3 lemons) 1 pound large shrimp, shelled and deveined Salt Pepper 1/2 cup chopped basil, plus more for garnish Directions In a skillet, heat 1/4 inch of vegetable oil until shimmering. Add the capers and fry over moderately high heat, stirring, until browned and crisp, 3 minutes. Using a slotted spoon, transfer the capers to paper towels to drain. In a saucepan of salted boiling water, cook the spaghetti until al dente. Drain, reserving 1 cup of the cooking water. Meanwhile, in a medium bowl, whisk 2/3 cup of the olive oil with the grated cheese, lemon zest and lemon juice. In a very large skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the shrimp with salt and pepper, add to the skillet and cook over moderately high heat, turning once, until just opaque, 4 minutes. Reduce the heat to moderate and add the pasta, lemon sauce, half of the reserved pasta water and the 1/2 cup of basil. Cook, tossing, until the pasta and shrimp are coated, 2 minutes, adding more of the pasta water if the spaghetti is dry; transfer to shallow bowls, garnish with basil and the fried capers and serve. Suggested Pairing Sicily is known for its citrus, capers and seafood, and this pasta incorporates all three, making it an excellent match for a bright Sicilian white wine. Rate it Print