CW Florida Quarantine Cookbook

Jose Sime | Miami Lemon Spaghetti with Shrimp

Prep Time: 15 Min. | Cook Time: 30 Min. | Makes 4-6 servings

For the 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 Ingredients

For the Pasta 1 pound spaghetti 1/2 teaspoon kosher salt, plus more for the pasta water 2/3 cup extra-virgin olive oil 2/3 cup grated parmesan cheese, plus more for topping (optional) 1 tablespoon grated lemon zest (about 1 large lemon) 1/2 cup fresh lemon juice (about 2 large lemons) 1/4 teaspoon freshly ground black pepper

1/3 cup chopped fresh basil 2 tablespoons capers, fried

Preparation

Toss the pasta with the lemon sauce, shrimp and the reserved cooking liquid, adding it 1/4 cup at a time as needed to moisten. Season with the salt and pepper; stir in the basil. Garnish with the fried capers and more parmesan, if desired.

Make the shrimp: In a medium saute pan, heat the olive oil over medium-high heat. Season the shrimp with the salt and pepper; add to the preheated pan in a single layer. Cook for 2 to 3 minutes per side, or until pink and cooked through. Set aside. Make 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. Drain, reserving 1 cup pasta water. Meanwhile, whisk the olive oil, parmesan and lemon zest and juice in a large bowl to blend.