| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

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.

Spaghetti with Shrimp, Capers and Garlic

1 pound dried spaghetti
5 tablespoons extra virgin olive oil, plus more to taste
1 1/2 pounds medium shrimp, peeled and deveined
3 tablespoons bottled capers, rinsed and coarsely chopped if large
3 cloves garlic, minced
3 tablespoons fresh lemon juice
3 tablespoons finely chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

1. Bring a large pot of lightly salted water to a boil over high heat. Add the spaghetti and cook, stirring occasionally, until barely tender.
2. While 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.
3. Drain the spaghetti and return to the warmed pot. Add the shrimp and its sauce and toss, adding the remaining 3 tablespoons oil or more if you wish. Transfer to a large, warmed serving bowl. Serve immediately.

Makes 4 to 6 servings.

||| Save this Recipe on Delicious |||