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Lemon Shrimp Spaghetti with Parsley and Parmesan Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 120 reviews
  • Author: Lauren
  • Prep Time: 30 minutes
  • Cook Time: 11 minutes
  • Total Time: 41 minutes
  • Yield: 4 to 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Description

This vibrant Lemon Spaghetti with Shrimp recipe combines al dente spaghetti tossed in a zesty lemon sauce with fresh gremolata-marinated shrimp seared to perfection. The bright flavors of lemon, garlic, parsley, and Parmigiano-Reggiano cheese create a refreshing and light dish perfect for spring or summer dinners. Quick to prepare and delightful to taste, this seafood pasta is a delicious balance of citrus and savory ingredients.

Ingredients

Units Scale

Gremolata Marinade for Shrimp

  • 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

Lemon Pasta Sauce

  • 454 grams spaghetti
  • 1/2 cup extra virgin olive oil
  • 1/3 cup lemon juice
  • 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 bowl, combine the shrimp, extra virgin olive oil, lemon zest from two lemons, chopped parsley, and minced garlic. Toss everything together to coat the shrimp evenly. Set this mixture aside at room temperature to marinate for about 20 minutes, allowing the shrimp to absorb the bright, fresh flavors.
  2. Cook Pasta: Bring a large pot of water to a rapid boil and generously salt it. Add the spaghetti and cook according to the package instructions until al dente. Reserve about 1 cup of pasta cooking water before draining the spaghetti to help adjust the sauce later.
  3. Cook Shrimp: While the pasta cooks, heat a large skillet over medium-high heat. Season the marinated shrimp with salt and freshly ground pepper. Place them in a single layer in the skillet. Depending on pan size, you may need to do this in two batches to avoid overcrowding. Cook the shrimp for about 2 minutes on each side or until pink and cooked through. Transfer the cooked shrimp to a plate and set aside.
  4. Prepare Lemon Pasta Sauce: In a bowl, whisk together 1/2 cup of extra virgin olive oil, 1/3 cup lemon juice, lemon zest from one lemon, freshly grated Parmigiano-Reggiano cheese, chopped parsley, and a dash of salt and pepper to taste.
  5. Toss Pasta with Sauce: Return the drained spaghetti to the pot. Pour the lemon sauce over the pasta and toss to combine thoroughly. If the pasta seems dry, add small amounts of the reserved pasta water until the desired moisture and consistency are achieved. Toss well to make sure the spaghetti is evenly coated.
  6. Assemble and Serve: Transfer the lemon spaghetti onto a serving platter. Top with the pan-seared shrimp. Garnish with a sprinkle of chopped parsley and a drizzle of extra virgin olive oil. Serve immediately, offering extra Parmigiano-Reggiano cheese on the side for those who want more cheesy flavor.

Notes

  • Marinating the shrimp at room temperature allows the flavors to penetrate better; do not refrigerate during marination to maintain flavor intensity.
  • Reserve pasta water to adjust sauce consistency and help the sauce cling to the pasta.
  • Cook shrimp in batches if necessary to avoid overcrowding for even cooking and better sear.
  • Extra Parmigiano-Reggiano cheese can be served on the side for added richness.
  • This dish is best served immediately to enjoy the fresh flavors and perfect texture.

Find it online: https://tastyrates.com/lemon-shrimp-spaghetti-with-parsley-and-parmesan-recipe/