Pasta with shrimp and lemon
4 servings
60 minutes
Pasta with shrimp and lemon is a refined dish of Italian cuisine that combines the tenderness of seafood with the refreshing tartness of lemon. Inspired by Mediterranean traditions, this pasta represents a harmony of flavors: sweet, juicy shrimp sautéed in fragrant oil with capers absorb the zesty freshness of lemon juice and zest. 'Angel hair' pasta perfectly highlights the delicacy of the components, while chopped parsley and spicy red pepper add a light kick. This dish is perfect for a romantic dinner or a light summer lunch accompanied by a glass of white wine. Food infused with sunny Italian motifs awakens a sense of enjoyment and offers a gastronomic journey into the world of exquisite flavors.
1
Remove the heads from the shrimp. Cut along the back without cutting through the lower shell. Spread the shrimp out flat. Do not cut off the tail and leave the shell on. Rinse under cold water, removing any unwanted insides. Pat dry and lightly salt.
- Shrimp: 8 pieces
- Olive oil: 2 tablespoons
2
Heat olive oil and half of the butter in a pan, add capers and cook for 1 minute. Transfer to a plate. Place shrimp in the pan, cut side down, for 2-3 minutes until they turn pink. Transfer to a plate and keep warm.
- Olive oil: 2 tablespoons
- Butter: 100 g
- Capers: 1.5 tablespoon
- Shrimp: 8 pieces
3
Boil the pasta in salted boiling water. Drain and save 1-2 tablespoons of water.
- Capellini (angel hair pasta): 250 g
4
Melt the remaining butter in a pan, add lemon juice and zest, capers, and chopped chili. Sauté briefly and add pasta and parsley. Mix well. Add a bit of pasta water if needed. Season with salt.
- Butter: 100 g
- Lemon juice: 3 tablespoons
- Lemon zest: 1 teaspoon
- Capers: 1.5 tablespoon
- Red chili pepper: 2 pieces
- Capellini (angel hair pasta): 250 g
- Chopped parsley: 15 g
5
Divide the pasta onto plates, top with shrimp. Serve with lemon wedges.
- Shrimp: 8 pieces
- Lemon: 1 piece
