Lemony Caper Shrimp Pasta in a Skillet

LEMONY CAPER SHRIMP PASTA IN A SKILLET
1 lb. pkg. linguini
Olive oil
2 lbs. large fresh shrimp, peeled with tails on
Salt, black pepper
2 fresh lemons sliced
1 (3 ½ oz.) jar capers, keep liquid
1 (7.5-oz.) container store-bought bruschetta or home-made
1-2 qts. seafood stock
Fresh grated parmesan cheese

1. In a ziplock bag, place shrimp that are seasoned with salt and pepper. Drizzle with olive oil and place the lemon slices and capers (liquid also) in the bag. Seal bag and massage bag to coat the shrimp.
2. Marinate for at least 2-3 hours.
3. In large skillet, spray with PAM and drizzle a little olive oil to coat bottom and put over medium heat.
4. Put all the shrimp and capers in the skillet (discard the lemons) and saute shrimp until pink and cooked through. Remove the shrimp and capers and place on dish and cover to keep warm.
5. Wipe the skillet with paper towel and place over medium heat.
6. Meanwhile, place the stock in a saucepan and heat until it is hot and keep it warm.
7. In skillet place the pasta in the hot skillet. With tongs, move pasta around to keep them from sticking.
8. After about 5-8 minutes, when you see all the pasta is hot, slowly ladle in the stock a little at a time. With the tongs, move the pasta around.
9. Continue to add the stock and work the pasta with the tongs.
10. The pasta will absorb the liquid and become al dente! You will probably need about 1 qt. and a little more of the second qt.
11. Add the bruschetta and mix well with the pasta.
12. Add the shrimp and capers back to the dish and heat until shrimp are hot.
13. Serve with fresh grated parmesan cheese.