Author: Valerie@Snap-Peas
Lemon Spaghetti
- Rind from 2 lemons, grated
- Juice from 2 lemons
- ½ bell pepper, sliced - I used an orange pepper
- 1½ Tablespoons capers
- ⅔ C grated Parmesan cheese
- ¾ lb large shrimp - I used pre-cooked
- ⅓ C extra virgin olive oil
- ⅓ C lemon olive oil
- a few fresh basil or Italian parsley leaves, chopped
- salt and pepper to taste
- spaghetti - I use Quinoa pasta
- Cook the pasta according to package directions until al dente
- while the pasts is cooking, saute the pepper for 2 minutes.
- Add the shrimp and capers and continue sauteing until warm, set aside.
- Combine the oil, cheese, lemon rind, and lemon juice.
- Drain the pasta.
- Toss with the lemon sauce and shrimp mixture.
- Salt and Pepper to taste.
- Garnish with the basil or parsley.
- Garnish with the basil or parsley.
- Easy, peasy - a fast light dinner in no time.
Recipe by snap-peas at https://www.snap-peas.com/2015/02/25/lemon-spaghetti/
3.2.2925