Spaghetti With Shrimp, Capers and Garlic

5.0(7)

This simple and straightforward pasta recipe can be whipped up on a moment's notice with pantry ingredients and shrimp -- just the thing for a busy week night supper. Olive oil plays a big role here, so use only the best extra virgin olive oil you can find. Recipe courtesy of a CooksRecipes e-mail I received. YUM!

by Stacky5·published 2006-09-14

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One Dish Meal

Servings

(4–6)

Total time

25 min

prep 5 min

Calories / serving

702 kcal

Ingredients (10)

serves

1 lb dried spaghettispaghetti
5 tablespoons extra virgin olive oil, plus more to taste
1 1/2 lbs medium shrimp, peeled and deveinedshrimp
3 tablespoons bottled capers, rinsed and coarsely chopped if large
3 garlic cloves, mincedgarlic
3 tablespoons fresh lemon juicelemon-juice
3 tablespoons finely chopped fresh parsleyparsley
1/2 teaspoon saltsalt
1/2 teaspoon fresh ground pepperpepper
parmigiano-reggiano cheese, freshly gratedparmesan

Instructions (5 steps)

01Bring a large pot of lightly salted water to a boil over high heat. Add the spaghetti and cook, stirring occasionally, until barely tender.
02While the pasta cooks, heat 2 tablespoons of the oil in a large (12-inch) skillet over medium heat. Add the shrimp and cook for 1 minute. Add the capers and garlic and cook, stirring occasionally until the shrimps turn pink and firm, 2 to 3 minutes. Stir in the lemon juice, parsley and season with salt and pepper.
03

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Rich recipe — supports nutrition-aware planning.