Lemon Caper Shrimp Linguini
by Angelica Mastellos on April 13, 2021
- 1 lb Oyster Bay Shrimp
- 1 lb linguine
- 5 tbsp Olive Oil
- 5 cloves garlic minced
- 2.5 oz jarred capers
- 3 tbsp lemon juice, keep skin for zest
- ½ cup chopped basil
- Salt and pepper to taste
- Bring large pot of water to boil adding salt liberally. Cook pasta according to pasta directions, reserve ½ cup of pasta water and drain pasta. Meanwhile, in a large skillet add half of the oil and cook shrimp for about 3 minutes flipping half way through or until shrimp are opaque and pink.
- Remove shrimp from skillet with slotted spoon and set aside, leaving remaining oil. Next, add the last of the oil, garlic, capers and lemon juice into a skillet and cook over medium heat for about 1 minute.
- Add shrimp and cooked pasta and toss to coat in sauce evenly. Slowly add reserved pasta water as desired. Season with salt and pepper and serve! (serves 4)