Spaghetti With Shrimp, Capers And Garlic - cooking recipe

Ingredients

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

Preparation

Bring a large pot of lightly salted water to a boil over high heat. Add the spaghetti and cook, stirring occasionally, until barely tender.
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.
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.
Garish with freshly grated parmegiano reggiano cheese. Serve immediately.