Lemon Spaghetti with Shrimp
Ingredients
- Vegetable oil, for frying
- 1/4 cup capers, rinsed, drained and patted dry
- 1 pound spaghetti
- 2/3 cup plus 1 tablespoon extra-virgin olive oil
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 1 tablespoon finely grated lemon zest
- 1/2 cup fresh lemon juice (from 3 lemons)
- 1 pound large shrimp, shelled and deveined
- Salt
- Pepper
- 1/2 cup chopped basil, plus more for garnish
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