Lemon Shrimp Spaghetti

Name: Lemon Shrimp Spaghetti
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 320 g of Spaghetti; 300 g of Shrimp; 1 Lemon Juice; 1 Lemon Peel; 1 tablespoon of Parsley; 1 clove of Garlic; 2 tablespoons of Extra Virgin Olive Oil; Salt

A simple, flavorful seafood pasta that looks elegant and refined: this Lemon Shrimp Spaghetti will win you over with its Mediterranean flavor.

Difficulty Easy
Preparation 10 minutes
Cooking 15 minutes
Servings for 4 people

Making a seafood first course has never been as easy as with our Lemon Shrimp Spaghetti. Fragrant and perfect not only for any occasion but in every season, lemon spaghetti is loved by everyone. Those who eat it will be won over by its aroma and fresh flavor; those who make it will be glad not to spend too much time at the stove.

That’s right, the Lemon Shrimp Spaghetti Recipe is really easy. All you need is some shrimp, even frozen and already cleaned, some parsley, a must in seafood recipes, and an organic lemon, so you can grate its zest. The idea behind the dish is to cook the pasta al dente and finish cooking it in the pan, getting a sort of risotto-style pasta.

Among other seafood first courses, we recommend trying the Creamy Shrimp Tagliatelle, the Spaghetti alla Chitarra with Cream and Salmon and the Linguine with Tomato, Clams and Zucchini.

Ingredients for 4 people

320 g of Spaghetti
300 g of Shrimp cleaned
1 Lemon Juice
1 Lemon Peel
1 tablespoon of Parsley chopped
1 clove of Garlic
2 tablespoons of Extra Virgin Olive Oil
Salt to taste

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Method

To make the Lemon Shrimp Spaghetti, start by rinsing the shrimp well under running water and patting them dry with paper towels. If you buy them whole, follow our guide on How to Clean Shrimp.
Heat the oil in a pan with the garlic clove and, once it has turned golden, remove it so the flavor isn’t too strong. Add the cleaned shrimp and cook them for 3-4 minutes, turning them from time to time.
When they turn pink, season with salt and deglaze with the lemon juice. Also add the grated lemon zest and a handful of freshly chopped parsley, and set aside.
Cook the spaghetti al dente, allowing a couple of minutes less than the time shown on the package.
Drain them, setting aside the cooking water, and transfer them to the pan with the shrimp.
Finish cooking the pasta by adding the reserved cooking water one ladleful at a time, just as if it were a risotto.
Serve the risotto-style shrimp pasta piping hot, garnishing with a little more freshly chopped parsley if you like. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

For an even more aromatic seafood pasta, try replacing the lemon juice and zest with orange and adding a pinch of freshly grated ginger: you’ll taste the difference.

Tips

We recommend making the lemon shrimp pasta right before serving, so it reaches the table perfectly cooked.

Storage

Lemon Shrimp Spaghetti keeps in the fridge in an airtight container for a couple of days. You can reheat it either in a pan or in the microwave.