Cooking Shrimp with Linguine & Lemon Capers - How to cook the shrimp for linguine with capers

Hi, I’m Bill Lyons and I’m back here on behalf of Expert Village and we’re preparing our lemon shrimp and pasta dinner. Now we are going to cook the shrimp that we have already taken, prepared and seasoned. Here we go, just take the shrimp that’s in the bag that you’ve already got seasoned and we’re going to turn the heat up on our pan a little bit now, making sure that we stir in our garlic and our shallots and add our shrimp. Shrimp is one of those ingredients that cooks very, very quickly, you don’t want to over cook your shrimp because chewy shrimp is not enjoyable shrimp. Now while we are doing this, and the shrimp is cooking we need to take the oil that we’ve created, the lemon oil and strain the lemon peel that we created by grinding the lemon. So all I’m doing is taking a fork and removing the lemon peel, you can use a strainer, or whatever else you’d like to use. Personally I like a little bit of the lemon peel in there myself, it just adds a little bit more flavor and texture. Whatever you do you don’t want to waste that lovely lemon oil flavor. Make sure that you keep stirring your shrimp so that they cook evenly and they cook through to make sure that you don’t have any chewy shrimps. Toward the end of your cooking cycle take and add your olive oil and your lemon oil, then once you’ve done that, out comes our friend the wine. The wine is there to de-glaze the pan and actually add an extra balance of flavor to the sauce. This is a very light sauce with the lemon and olive oil. In addition to the lemon and olive oil you’re also going to add capers, this is that little green vegetable that you don’t see very often. Do not add the water from the capers because it has a very, very salty taste, you just want to add the capers to your dinner. One thing about having a recipe like this is that it’s up to you how many capers you want, how much olive oil you want, how lemony you want it. It’s a very flexible meal, so stir this together and in a moment we’re going to take and add the lemon to the dinner.