Description
A quick and flavorful Lemon Spaghetti with Shrimp recipe featuring al dente pasta tossed in a zesty lemon and garlic sauce with tender, juicy shrimp. Perfect for a light and refreshing Italian-American seafood dinner.
Ingredients
Scale
Pasta
- 12 ounces spaghetti
Shrimp
- 1 pound large shrimp, peeled and deveined
Sauce and Seasoning
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
Instructions
- Cook the Spaghetti: Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water, then drain the rest.
- Cook the Shrimp: While the pasta cooks, heat olive oil in a large skillet over medium heat. Season the shrimp with salt, black pepper, and red pepper flakes if using. Add to the skillet and cook for 2 to 3 minutes per side until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Sauté Garlic and Simmer Sauce: In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in chicken broth, lemon juice, and lemon zest. Bring the mixture to a gentle simmer and cook for 1 to 2 minutes to meld the flavors.
- Finish the Sauce: Reduce the heat to low and stir in the butter until melted and incorporated into the sauce.
- Toss Pasta with Sauce: Add the cooked spaghetti to the skillet and toss well to coat the noodles evenly with the sauce. If the sauce is too thick, add reserved pasta water a little at a time to loosen it to your desired consistency.
- Combine and Serve: Return the cooked shrimp to the skillet and gently toss everything together. Sprinkle the dish with grated Parmesan cheese and freshly chopped parsley before serving.
Notes
- You can add a handful of baby spinach or arugula for extra color and flavor.
- Adjust lemon juice to taste for a brighter or milder lemon flavor.
- This dish pairs wonderfully with garlic bread or a light green salad.
