Friday, September 26, 2014

Lemon Spaghetti with Shrimp and Scallops - Adapted from Giada De Laurentis

The original recipe was for shrimp but we though it would be delicious with scallops as well.  The recipe makes enough sauce for 1 lb of spaghetti.  Start by sauteing some capers in olive oil until crisp; set them aside. Mix together 1T grated lemon zest, 1/2C fresh lemon juice, 1C grated Parmesan cheese, and 2/3C good olive oil.  Cook the spaghetti in boiling water. Saute the shrimp and/or scallops which has been seasoned with salt and pepper
in 2T of olive oil until just opaque, about 2 min on a side.  When the seafood is done add the drained pasta and the lemon sauce to the pan  and toss until coated.  Garnish with some chopped fresh basil and the capers.  We served ours with some fresh tomatoes.  Light lemony and delicious!

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