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Lemon Shrimp Spaghetti Recipe

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3.9 from 64 reviews

This fresh and zesty Lemon Spaghetti with shrimp is a delightful Italian-inspired dish featuring tender, pan-seared large shrimp marinated in lemon, garlic, and parsley, served over perfectly cooked spaghetti tossed in a vibrant lemon-Parmesan sauce. Quick to prepare and bursting with bright citrus flavors, this recipe is perfect for a light yet satisfying meal that beautifully balances the richness of olive oil and cheese with the freshness of lemon and herbs.

Ingredients

Shrimp Gremolata Marinade

  • 908 grams large shrimp (shelled and deveined)
  • 1/3 cup extra virgin olive oil
  • Lemon zest from 2 lemons
  • 1/2 cup chopped parsley
  • 4 cloves garlic (minced)
  • Sea salt and freshly ground pepper to taste

Pasta and Sauce

  • 454 grams spaghetti
  • 1/2 cup extra virgin olive oil
  • 1/3 cup lemon juice (freshly squeezed)
  • Lemon zest from 1 lemon
  • 1/2 cup Parmigiano-Reggiano cheese (freshly grated)
  • 1/2 cup chopped parsley
  • Salt and pepper to taste (fine sea salt recommended)

Instructions

  1. Prep Shrimp Gremolata Marinade: In a mixing bowl, combine the large shrimp with 1/3 cup of extra virgin olive oil, lemon zest from 2 lemons, 1/2 cup chopped parsley, and minced garlic. Toss everything to coat the shrimp evenly, then set aside to marinate at room temperature for about 20 minutes to allow the flavors to infuse.
  2. Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti once the water has reached a rapid boil, and cook according to the package instructions until al dente.
  3. Cook the Shrimp: While the pasta cooks, heat a large skillet over medium-high heat. Lightly season the marinated shrimp with sea salt and freshly ground pepper, then add them in a single layer to the hot skillet. Cook for about 2 minutes on each side until shrimp turn pink and opaque. Depending on pan size, cook in batches if necessary. Once cooked, transfer shrimp to a plate and set aside.
  4. Prepare the Lemon Pasta Sauce: In a bowl, whisk together 1/2 cup extra virgin olive oil, 1/3 cup freshly squeezed lemon juice, lemon zest from one lemon, freshly grated Parmigiano-Reggiano cheese, 1/2 cup chopped parsley, and a dash of sea salt and pepper until well combined.
  5. Toss Pasta with Sauce: Drain the cooked spaghetti, reserving about 1 cup of the pasta cooking water. Return the spaghetti to the pot, pour the lemon sauce over it, and toss well to combine. Add reserved pasta water a little at a time to moisten the pasta to your desired consistency, mixing thoroughly.
  6. Serve: Transfer the dressed spaghetti to a serving platter. Top evenly with the pan-seared shrimp. Garnish with additional chopped parsley and a drizzle of extra virgin olive oil. Optionally, serve with extra Parmigiano-Reggiano cheese at the table so everyone can add more cheese as desired.

Notes

  • Ensure shrimp are fully shelled and deveined before marinating for best texture.
  • Marinating shrimp at room temperature for 20 minutes enhances flavor but avoid marinating too long to prevent texture changes.
  • Reserve some pasta water to adjust sauce consistency and help the sauce cling to the pasta better.
  • Use freshly grated Parmigiano-Reggiano for best flavor more than pre-grated cheese.
  • Adjust seasoning with sea salt and pepper according to taste before serving.
  • Cooking shrimp in batches prevents overcrowding and ensures even cooking and good sear.
  • This dish is best enjoyed immediately for optimal texture and freshness.

Find it online: https://justsosavory.com/lemon-shrimp-spaghetti-recipe/