Spaghetti with lemon sauce and shrimp

Ingredients:

For shrimp:

• 340 g large peeled shrimp
• 1 tbsp. l. olive oil
• 1/4 teaspoon salt
• 1/8 tsp ground black pepper

For the pasta:

• 450 g spaghetti
• 1/2 tsp salt, and a little for cooking spaghetti
• 2/3 cup olive oil
• 2/3 cup grated Parmesan, plus more for sprinkling (optional)
• 1 tbsp grated lemon zest (about 1 large lemon)
• 1/2 cup lemon juice (about 2 large lemons)
• 1/4 tsp ground black pepper
• 1/3 cup chopped fresh basil
• 2 tablespoons fried capers (see recipe below)

Preparation:

1. Prepare the shrimpHeat olive oil in a medium saucepan over low heat. Season the shrimp with salt and pepper and place them in a single layer in the heated pan. Cook for 2-3 minutes per side, until the shrimp are pink and cooked through. Remove from heat.
2. Prepare the pastaPlace the spaghetti in a large pot of salted boiling water. Cook for about 8 minutes, until the spaghetti is tender but still firm.
   
   Stir occasionally to prevent sticking. Remove 1 cup of the spaghetti cooking water and discard the remaining water. Meanwhile, combine the olive oil, Parmesan, lemon zest, and juice in a large bowl.
3. Combine the pasta with the lemon sauce and shrimp. Add the reserved cooking water, 1/4 cup at a time, as needed to moisten. Season with salt and pepper. Stir in the basil. Serve the spaghetti with fried capers and a sprinkle of Parmesan cheese, if desired.
4. How to fry capersDrain the water, capers Rinse and dry thoroughly. Pour vegetable oil into a small, straight-sided frying pan to a depth of 0.5 cm. Heat over medium heat until it comes to a boil.
   
   Add the capers and cook for about 2 minutes, until they open, crisp, and golden. Using a slotted spoon, drain on a paper towel-lined plate.