This is also one of the easiest dinner recipes I’ve ever come across. It only takes you a few minutes to put this together – fast food at its best, I say!

That’s also the only thing you need to be careful with, when cooking this meal; you don’t want to overcook the shrimp because it will turn chewy. Just a quick couple of minutes on each side until it looks nice and pink. The same goes with pasta, of course – follow the directions on the package and be careful not to overcook!

Ingredients

For the Shrimp:

1 tablespoon Bertolli extra-virgin olive oil

3/4 pound large shrimp, peeled and deveined

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

finely chopped chili (optional)

For the Pasta:

1 pound spaghetti

1/2 teaspoon kosher salt, plus more for the pasta water

2/3 cup Bertolli extra-virgin olive oil

2/3 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 pepper

1/3 cup chopped fresh basil

2 tablespoons capers, fried

Instructions:

Make the shrimp: In a medium saute pan, heat the olive oil over medium-high heat. Season the shrimp with the salt and pepper (and chili, if using); 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.

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Quick tip: Add some garlic for extra flavor!