Lemon Shrimp Spaghetti with Parsley and Parmesan Recipe

I absolutely love sharing this Lemon Shrimp Spaghetti with Parsley and Parmesan Recipe because it’s one of those dishes that feels bright, fresh, and effortlessly impressive all at once. When I first tried this recipe, I was amazed at how the zingy lemon combined with garlicky shrimp and salty Parmesan, turning a simple pasta night into a little celebration on the plate. It’s perfect when you want something light yet satisfying that’s quick enough for a weeknight but special enough to serve when friends drop by.

You’ll find that this recipe’s charm lies in its simplicity and balance—the ingredients all shine without one overpowering the others. The parsley adds that herbal freshness, and the Parmesan brings a creamy, nutty note that teams perfectly with the lemon’s brightness. Plus, it’s a great way to upgrade regular spaghetti using fresh, wholesome ingredients you probably already have on hand.

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Ingredients You’ll Need

Getting your ingredients right is key for this Lemon Shrimp Spaghetti with Parsley and Parmesan Recipe. Fresh herbs and quality olive oil make a noticeable difference, so don’t skip on them. Also, look for large shrimp that are peeled and deveined to save time and effort.

• Large shrimp: Fresh or thawed works best — I like using jumbo for that perfect bite-sized seafood hit.
• Extra virgin olive oil: Use a good quality one here since it’s a featured flavor in both marinade and sauce.
• Lemon zest: Freshly grated lemon zest gives a bright citrus aroma, much better than bottled lemon flavor.
• Chopped parsley: Adds that fresh, herbaceous note; flat-leaf parsley usually has the best flavor.
• Minced garlic: The garlic in the marinade punches up the flavor of the shrimp beautifully.
• Sea salt and freshly ground black pepper: Essential for seasoning both shrimp and pasta sauce just right.
• Spaghetti: Traditional semolina spaghetti is perfect for soaking up that lemon sauce.
• Lemon juice: Freshly squeezed is best—avoid bottled when possible for the freshest taste.
• Parmigiano-Reggiano cheese: The salty, nutty richness rounds out the dish and adds creaminess.

Variations

One of my favorite things about this Lemon Shrimp Spaghetti with Parsley and Parmesan Recipe is how easy it is to personalize. Whether you want to swap shrimp for chicken, or add a spicy kick, there are plenty of ways to make this your own.

• Add a little heat: I once tossed in red chili flakes to the lemon sauce, and it added just the right gentle burn that my family loved.
• Swap the protein: If shrimp isn’t your thing, grilled chicken or even scallops work beautifully with this lemony pasta.
• Make it gluten-free: Use your favorite gluten-free spaghetti to accommodate dietary preferences without losing flavor.
• Extra veggies: Toss in roasted asparagus or cherry tomatoes for some seasonal color and texture.

How to Make Lemon Shrimp Spaghetti with Parsley and Parmesan Recipe

Step 1: Marinate the Shrimp for Maximum Flavor

First things first—combine your shrimp with extra virgin olive oil, fresh lemon zest, chopped parsley, and garlic in a bowl, seasoning lightly with salt and pepper. Toss everything until the shrimp are well coated, then set it aside to marinate at room temperature for about 20 minutes. This step is crucial because the gremolata marinade infuses the shrimp with bright, garlicky freshness that takes this dish to the next level. I like to let it sit while I prep everything else, making the most of my time.

Step 2: Cook the Spaghetti Just Right

Bring a large pot of salted water to a rolling boil, then add your spaghetti. Cook it according to package instructions, aiming for al dente — that perfect balance of tender but with a bite. Remember to reserve about one cup of the starchy pasta water before draining; it’ll help you loosen up the sauce later if needed. This little trick keeps your pasta silky without being dry.

Step 3: Sear the Shrimp to Perfection

While your pasta is cooking, heat a large skillet over medium-high heat. Sprinkle the marinated shrimp with a pinch more salt and pepper, then cook them in a single layer for about 2 minutes per side—depending on their size—until they’re just opaque and a gorgeous pink. Don’t overcrowd the pan; cook in batches if necessary to get a nice sear. Once cooked, set the shrimp aside on a plate.

Step 4: Whip Up the Lemony Parmesan Sauce

In a bowl, whisk together extra virgin olive oil, freshly squeezed lemon juice, lemon zest, grated Parmigiano-Reggiano, chopped parsley, and a little salt and pepper. This sauce is the heart of the dish—creamy, tangy, and fresh all at once. Pour it over the drained pasta back in the pot, tossing to combine. If the pasta feels a bit dry, stir in reserved pasta water little by little until the sauce clings beautifully and the spaghetti looks glossy.

Step 5: Bring It All Together and Serve

Transfer the luscious lemon spaghetti to a serving platter, then top it with those perfectly seared shrimp. Scatter a little extra chopped parsley and an extra drizzle of olive oil on top to make it pop and smell irresistible. I always keep a small bowl of Parmigiano-Reggiano nearby so everyone can add more cheese if they want. This dish is best enjoyed right away while it’s vibrant and warm.

How to Serve Lemon Shrimp Spaghetti with Parsley and Parmesan Recipe

Garnishes

I usually finish this dish with extra chopped parsley for color and freshness, plus a little drizzle of olive oil for shine and richness. Sometimes I add freshly cracked black pepper or a sprinkle of red pepper flakes if we’re craving a little heat. And don’t forget the Parmigiano-Reggiano cheese on the side! It’s always a hit when people can add cheese to their own plate.

Side Dishes

Simple is best when pairing sides with this bright pasta. I love serving it alongside a crisp green salad dressed with lemon vinaigrette or some roasted Mediterranean vegetables. Garlic bread or a crusty baguette also pairs wonderfully here—perfect for mopping up any extra sauce left on your plate.

Creative Ways to Present

For dinner parties, I like serving the Lemon Shrimp Spaghetti with Parsley and Parmesan Recipe family-style on a large platter garnished with lemon slices and extra parsley sprigs. It feels festive and welcoming, encouraging everyone to dive in. Another fun presentation is twirling individual servings into neat nests and piling a small tower of shrimp on top for that extra wow factor.

Make Ahead and Storage

Storing Leftovers

Any leftover Lemon Shrimp Spaghetti with Parsley and Parmesan Recipe can be stored in an airtight container in the fridge for up to 2 days. I recommend keeping the shrimp separate if you can, as reheating pasta with shrimp together sometimes dries out the seafood. Once chilled, the flavors meld nicely, but it’s best enjoyed fresh.

Freezing

Freezing this dish isn’t my go-to because the shrimp texture changes and pasta can get mushy. However, if you must, freeze cooked shrimp and pasta separately in freezer-safe containers and defrost in the fridge overnight. I’d then quickly reheat shrimp and toss with freshly cooked pasta and sauce for best results.

Reheating

When reheating, warm the pasta gently in a skillet over low heat with a splash of water or olive oil to loosen the sauce. For the shrimp, I prefer warming them briefly in a microwave or pan just until heated through to avoid toughness. This method keeps your leftovers tasty and close to fresh.

FAQs

Final Thoughts

This Lemon Shrimp Spaghetti with Parsley and Parmesan Recipe holds a special place in my kitchen rotation because it’s so reliably delicious and fresh-tasting. It’s that perfect balance of zesty, garlicky, and cheesy that everyone seems to love without feeling heavy. I hope you’ll try making it for your next meal — it’s such a crowd-pleaser and really makes cooking at home feel like a treat.

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