Lemon Spaghetti with Shrimp
Spaghetti noodles tossed in a light and tangy lemon sauce topped with pan-seared shrimp!
Servings: 4
Ingredients
SHRIMP MARINADE:
- 1 lb. extra-large shrimp
- 1/3 c. extra virgin olive oil
- Zest of 2 lemons
- 1/2 c. chopped parsley
- 4 cloves garlic minced
- 1/2 tsp. sea salt
- 1/4 tsp. freshly cracked black pepper
PASTA LEMON SAUCE:
- 1 lb. spaghetti
- 1/2 c. extra virgin olive oil
- 1/3 c. fresh lemon juice
- 1/2 c. Parmesan cheese
- 1/2 c. chopped parsley
- Zest of 1 lemon
- Sea salt and freshly cracked black pepper to 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.
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