Spaghetti noodles tossed in a light and tangy lemon sauce topped with pan-seared shrimp!
Course: Entrée
Cuisine: Italian
Servings: 4
Ingredients
SHRIMP MARINADE:
1lb.extra-large shrimp
1/3c.extra virgin olive oil
Zest of 2 lemons
1/2c. chopped parsley
4clovesgarlicminced
1/2tsp.sea salt
1/4tsp.freshly cracked black pepper
PASTA LEMON SAUCE:
1lb.spaghetti
1/2c.extra virgin olive oil
1/3c.fresh lemon juice
1/2c.Parmesan cheese
1/2c. chopped parsley
Zest of 1 lemon
Sea salt and freshly cracked black pepperto taste
Instructions
Prep ingredients before you begin.
SHRIMP MARINADE: In a large bowl, toss together the shrimp, olive oil, lemon zest, parsley, garlic, salt, and pepper; set aside to marinate at room temperature for 20 minutes.
Meanwhile bring a large pot of salted water to a boil. When the water reaches a rapid boil, toss in spaghetti, and cook according to package instructions.
While the pasta cooks, heat a large skillet over medium-high heat. Cook the shrimp in a single layer for about 2-3 minutes turning them over once. (Depending on the size of your pan, you may need to cook the shrimp in 2 batches.) Once the shrimp are done, transfer to a plate and loosely cover with foil; set skillet aside to toss the spaghetti in later.
PASTA LEMON SAUCE: In a small bowl or measuring cup, whisk together the olive oil, lemon juice, and Parmesan cheese.
Drain the spaghetti reserving 1 cup of pasta water. Add the spaghetti to the skillet along with the lemon sauce and a 1/2 cup pasta water; toss to combine.
Add the parsley and lemon zest. Season with salt and pepper to taste. Add more pasta water if needed.
Plate the lemon spaghetti. Top with shrimp and sprinkle with more Parmesan cheese if desired.