TODAY | April 29, 2014
>>> we're going to do some cooking with giada this morning. we are doing springtime pasta dishes that the whole family can enjoy. giada de laurentiis is a chef and "today" contributor. good morning.
>> hi, momma. i haven't seen you since.
>> i know. here it is.
>> look so good.
>> ready to carbo load.
>> this is just for you. very, very, very simple. i'm going to cook some frozen shrimp that i defrosted. just browning them two minutes on each side.
>> you had me at frozen.
>> you're going to make a lemon sauce. olive oil is already in here for you. 2/3 a cup of olive oil . dump the parmesan cheese . and a half a cup of fresh lemon juice .
>> it's got to be fresh. and then a little salt, pepper. whisk it all together and your sauce is done.
>> oh, my gosh, that was easy.
>> tell me you can do that.
>> this i can do.
>> if you can't, i know your husband can.
>> he definitely could.
>> since he makes a mean salad, he knows how to make a dressing. that would work on a salad as well. just keep mixing it so you can get it mixed really well.
>> those go quick.
>> i always keep frozen shrimp in my freezer, which is a good place for them. but that way you can make dinner really fast and add protein. any kind of protein works on top of this pasta. so, the little added touch that i really like, if you don't want to do it, you don't have to, but it's really cute. i just take a little bit of oil. i'll let you back up for a second.
>> you're frying those capers.
>> i'm going to lower the heat for a second. you can just turn it off. and then you just let them fry for like ten seconds. and you get these crunchy little nuggets. just like that.
>> very nice. that doesn't make it super fatty, does it?
>> well, it's just a tiny --
>> you paused. never mind.
>> you love doing that to me.
>> i just wanted to know.
>> if there's a time to have fun with food, this sit. after that, forget about it.
>> i know.
>> spaghetti. you just take it out like this. i'm going to have you grab the lemon dressing. this is great spring, summer. i love it. i bring it to people's houses. it's so easy.
>> we have one minute, so we've got to get to the other thing. what do i do?
>> just dump it on top. and top it with the shrimp.
>> you go over there. we'll fix this.
>> well, this one's easy. artichokes. frozen artichokes. cook with a little white wine . broth. some asparagus, which are in season. some italian sausage .
>> love it.
>> we're using brown rice pasta, which means it's gluten-free. and it's a little sticky, so you've just got to mix it. taste one. it's good.
>> if you insist.
>> and then i add lots of colors. tomatoes, mozzarella, parsley.
>> you wanted to make a point about using the pasta water. you don't think people use the pasta water enough.
>> they don't.
>> what does it do?
>> if you eat it, i will tell you.
>> pasta water creates a sauce, so it helps the sauce stick to the noodles because it's got that little bit of starch. so save it.
>> so good. delicious. giada, thank you. recipes on today.com, just