Lemon Spaghetti with Shrimp

Ingredients

For the Shrimp:

1 tablespoon extra-virgin Greek olive oil3/4 pound large shrimp, peeled and deveined1/4 teaspoon kosher salt1/8 teaspoon freshly ground black pepper
For the Pasta:
1 pound spaghetti1/2 teaspoon kosher salt, plus more for the pasta water2/3 cup extra-virgin Greek olive oil2/3 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 pepper1/3 cup chopped fresh basil2 tablespoons capers, friedDirections

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.

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.