Lemon Delight is a good way to exercise cutting skills While a spaghetti can be used in this recipe – making vegetable pasta is a fun alternative I like to make vegetable pasta from zucchini and it begins by selecting a medium size zucchini and slicing it in half with a sharp knife placing the two halves cut face down and slicing them horizontal lengthwise in half again four slabs of zucchini should be on the cutting surface try to slice each slab four times horizontal lengthwise slice each sliced slab into long vegetable sticks Place the long vegetable sticks into a steamer for four minutes or until al dente (save the water in the steamer for later use) – this is the vegetable pasta used in this recipe In a skillet heat 1/4 inch of vegetable oil until it shimmers Add 1/4 cup of capers – rinsed drained and patted dry – and fry in the oil over low heat, stirring for three minutes until browned and crisp Using a slotted spoon transfer the capers to a paper towel to drain Meanwhile in a medium bowl prepare the lemon pasta sauce by whisking 2/3 cup of olive oil with 1 cup of freshly grated Parmigiano-Reggiano cheese with 1 Tbsp finely grated lemon zest and 1/2 cup of fresh lemon juice from three lemons In a large skillet heat the remaining 1 Tbsp of olive oil until shimmering and add 1 lb of large shrimp both shelled and deveined and also seasoned with salt and pepper Add to the skillet and cook over moderately high heat for about four minutes, turning once, until the shrimp is opaque Reduce the heat to moderate and add the vegetable pasta, lemon sauce, half of the reserved vegetable pasta water from the steamer and 1/2 cup of chopped basil Cook and toss until the vegetable pasta and shrimp are coated, about two minutes, adding more of the vegetable pasta water from the steamer if needed Transfer to a shallow bowl and garnish with some additional basil and the fried capers The Lemon Delight is now ready to be served