Lemon Shrimp with Pasta

Found http://tasteerecipe.com/2017/09/19/your-favorite-restaurants-got-nothing-on-this/2/
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)
garlic  (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
garlic  (optional)

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.