Lemon Spaghetti with Shrimp

The tangy, bright aroma of fresh lemon zest mingles with garlic and olive oil in this irresistible Lemon Spaghetti with Shrimp dish. This Mediterranean-inspired pasta combines al dente spaghetti coated in a silky lemon sauce with perfectly seared, succulent shrimp. The contrast between the citrusy pasta and the garlicky seafood creates a restaurant-quality meal that’s surprisingly simple to make at home. You’ll learn how to create a flavorful shrimp marinade, cook pasta to perfection, and bring it all together in a dish that tastes like sunshine on a plate.

Why You’ll Love This Recipe

This Lemon Spaghetti with Shrimp will quickly become a favorite in your recipe collection for so many reasons. First, the bright, zesty flavors create an elegant dish that feels special enough for entertaining but is simple enough for weeknight dinners. The combination of textures is particularly satisfying – tender spaghetti strands coated in silky lemon sauce against the meaty bite of perfectly cooked shrimp.

What makes this citrus shrimp pasta truly exceptional is the depth of flavor developed through the gremolata-style marinade. The shrimp absorb the aromatic blend of garlic, lemon, and herbs before being quickly seared, preserving their juicy texture while developing a beautiful caramelization.

The dish comes together in under 30 minutes, making it perfect for busy evenings when you want something impressive without spending hours in the kitchen. It’s also incredibly versatile – easily scaled up for gatherings or adapted with seasonal ingredients. The clean, fresh flavors appeal to everyone from sophisticated foodies to picky eaters.

Ingredients List for the Lemon Spaghetti with Shrimp

This recipe combines fresh seafood, bright citrus, and quality ingredients to create a dish that’s greater than the sum of its parts. The shrimp and lemon are the stars, while quality olive oil creates the foundation for the sauce.

• 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 of garlic (minced)
• Sea salt and freshly ground pepper
• 454 grams spaghetti
• 1/2 cup extra virgin olive oil
• 1/3 cup lemon juice
• Lemon zest (from one lemon)
• 1/2 cup Parmigiano-Reggiano cheese
• 1/2 cup chopped parsley
• Salt and pepper to your taste (I used fine sea salt)

Pro Tips

To elevate your Lemon Spaghetti with Shrimp from good to extraordinary, focus on these three critical techniques:

First, don’t rush the marinating process. Those 20 minutes allow the shrimp to absorb the flavors of lemon, garlic and herbs. For even more flavor, you can marinate for up to an hour in the refrigerator, but no longer as the lemon juice will begin to “cook” the shrimp.

Second, perfect your shrimp cooking technique. The key is a hot pan and resisting the urge to overcrowd. Shrimp cook incredibly quickly – about 2 minutes per side until they turn pink and opaque. Overcooking results in rubbery shrimp, so remove them from heat as soon as they’re done. They should form a slight “C” shape when properly cooked; if they curl into a tight “O,” they’ve gone too far.

Finally, reserve that pasta water! This starchy liquid is the secret to creating a silky sauce that perfectly coats every strand of spaghetti. Add just enough to loosen the sauce without making it watery – start with a few tablespoons and add more as needed.

Instructions

Step 1: PREP SHRIMP GREMOLATA MARINADE
In a bowl toss together the shrimp, extra virgin olive oil, lemon zest, chopped parsley and minced garlic.
Set aside to marinate at room temperature for about 20 minutes.

Step 2: FOR THE PASTA
Meanwhile bring a large pot of salted water to a boil.
When water reaches a rapid boil, salt the water and toss in the spaghetti. Cook according to package instructions.

Step 3: WHILE THE PASTA COOKS
While the pasta cooks, heat a large skillet over medium high heat.
Sprinkle the shrimp with salt and pepper and cook in a single layer, for about 2 minutes on each side, depending on the size of the shrimp.
Also, depending on the size of your pan, you may have to cook the shrimp in 2 batches.
Once the shrimp are cooked transfer them to a plate and set aside.

Step 4: LEMON PASTA SAUCE
Whisk together the 1/2 cup extra virgin olive oil, 1/3 cup lemon juice and zest, freshly grated cheese, parsley and a dash of salt and pepper.
Drain the spaghetti, reserving about 1 cup of pasta water.
Return the drained pasta to the pot.
Pour the lemon sauce over the drained pasta and toss to combine.
Add a little bit of the reserved pasta water if needed.
You’ll want to add just enough of the reserved pasta water to moisten the spaghetti.
Toss well.

Step 5: ASSEMBLE AND SERVE
Transfer the spaghetti onto a serving platter and top with the pan seared shrimp.
Sprinkle with a dash of chopped parsley and a drizzle of extra virgin olive oil.
You can bring the assembled platter to the table and let everyone help themselves or make individual servings topped with an equal amount of shrimp, a drizzle of extra virgin olive oil and garnished with parsley.
And pass the cheese if you wish. I’m all for extra cheese!

Variations

This Lemon Spaghetti with Shrimp recipe is wonderfully adaptable to different tastes and dietary needs. For a lighter version, try substituting zucchini noodles or spaghetti squash for traditional pasta. The lemony sauce pairs beautifully with these vegetable alternatives while reducing carbs significantly.

For those who don’t enjoy seafood, this dish transforms easily into a delicious lemon chicken pasta. Simply substitute 1 pound of chicken breast cut into bite-sized pieces for the shrimp, adjusting cooking time to ensure the chicken is cooked through completely (about 5-7 minutes).

Love heat? Create a spicy citrus shrimp pasta by adding 1/2 teaspoon of red pepper flakes to the shrimp marinade and an additional 1/4 teaspoon to the lemon sauce. The combination of heat and citrus creates a delightful flavor contrast that many find irresistible.

Storage and Serving

This Lemon Spaghetti with Shrimp is best enjoyed immediately after preparation when the pasta is perfectly al dente and the shrimp are at their most tender. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of water or olive oil and warm gently over medium-low heat to prevent the pasta from drying out.

For a complete meal, serve this bright pasta with a simple side salad of arugula dressed with lemon and olive oil to echo the flavors in the main dish. A glass of chilled Pinot Grigio or Sauvignon Blanc makes the perfect accompaniment, as their crisp acidity complements the lemony notes in the pasta.

For a stunning presentation, serve family-style on a large platter garnished with additional lemon wedges and whole sprigs of parsley. The vibrant colors make for an impressive centerpiece at any gathering.

FAQs

Can I use frozen shrimp for this lemon pasta recipe?
Yes, frozen shrimp work well in this Lemon Spaghetti with Shrimp dish. Thaw them completely before marinating by placing in the refrigerator overnight or using the quick-thaw method under cold running water. Make sure to pat them dry thoroughly before marinating to ensure proper searing.

Is there a dairy-free option for the Parmigiano-Reggiano?
For a dairy-free version, you can omit the cheese entirely (the dish will still be delicious) or substitute nutritional yeast for a cheesy flavor. Use about 3-4 tablespoons of nutritional yeast in place of the Parmigiano-Reggiano.

Can I make this dish ahead of time?
I recommend cooking the components separately if preparing ahead. Cook and refrigerate the pasta and sauce separately, and cook the shrimp just before serving. Reheat the pasta with a splash of water, toss with the sauce, then top with freshly cooked shrimp.

What’s the best type of lemon to use?
Meyer lemons work beautifully when in season for their sweeter flavor profile, but standard lemons are perfect year-round. Always use fresh lemon juice rather than bottled for the brightest flavor in this citrus shrimp pasta.

Can I use a different pasta shape?
Absolutely! While the recipe calls for spaghetti, any long pasta like linguine or fettuccine works well. For shorter options, bow ties (farfalle) or penne are excellent choices as their shapes catch the sauce nicely.

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