Lemon Spaghetti with Jumbo Shrimp

• 1 tablespoon extra-virgin olive oil
• 3/4 pound large shrimp, peeled and deveined
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 pound spaghetti
• 2/3 cup extra-virgin olive oil
• 2/3 cup grated Parmesan
• 1 tablespoon lemon zest
• 1/2 cup fresh lemon juice (about 2 large lemons)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup chopped fresh basil leaves
• 2 tablespoons capers, fried briefly in a little olive oil

1. For the shrimp: In a medium skillet, heat the olive oil over medium-high heat.
2. Sprinkle the shrimp with the salt and pepper, then add to the pan in a single layer and cook until pink and cooked through, about 3 minutes per side.
3. Set aside.
4. For the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes.
5. Drain the pasta, reserving the pasta water.
6. While the pasta is cooking, whisk together the olive oil, Parmesan, lemon zest and juice in a large bowl.
7. Toss the drained pasta with the lemon sauce, the shrimp and some of the reserved pasta water; add 1/4 cup at a time as needed to moisten.
8. Add the salt, pepper and basil and toss.
9. Garnish with the fried capers.

extravirgin olive oil, shrimp, kosher salt, freshly ground black pepper, spaghetti, extravirgin olive oil, lemon zest, lemon juice, kosher salt, freshly ground black pepper, fresh basil, capers

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-spaghetti-with-jumbo-shrimp.html (may not work)