Easiest Way to Cook Tasty Lemon Spaghetti with Shrimp

Lemon Spaghetti with Shrimp. Meanwhile, whisk the olive oil, parmesan and lemon zest and juice in a large bowl to blend. Toss the pasta with the lemon sauce, shrimp and the reserved cooking. Whisk together Parmesan cheese, olive oil, lemon juice, salt, and pepper in a large bowl.

Lemon Spaghetti with Shrimp Drain the pasta, reserving the pasta water. While the pasta is cooking, whisk together the olive oil, Parmesan, lemon zest and juice in a large bowl. Toss the drained pasta with the lemon sauce,. You can cook Lemon Spaghetti with Shrimp using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Lemon Spaghetti with Shrimp

  1. It’s 1 T of evoo.
  2. You need 3/4 pound of lg shrimp, peeled and deveined.
  3. You need 1/4 t of salt & fresh ground pepper (for seasoning shrimp).
  4. You need 1 pound of spaghetti (i use gluten free yam starch noodles).
  5. It’s 1/2 t of salt, plus more for the pasta water.
  6. It’s 2/3 c of evoo.
  7. It’s 2/3 c of freshly grated parmesan cheese.
  8. Prepare 1 T of lemon zest(about 1 lg lemon).
  9. It’s 1/2 c of fresh lemon juice (about 2 lg lemons).
  10. It’s 1/4 t of ground pepper.
  11. It’s 1 of \3 c chopped fresh basil.
  12. You need 2 T of capers, she has a process to roast these. I used them raw.

In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Meanwhile, in a large heavy bottomed. Combine lemon zest and juice in a small saucepan over medium heat and bring to a simmer. Sprinkle in parsley and stir in butter until melted.

Lemon Spaghetti with Shrimp instructions

  1. Season shrimp with s&p. Sautee in oo heated to med. 2-3 mins per side in single layer. Cook until no longer gray and translucent.
  2. Cook the pasta in the very salted water in very large pot until a la dente or to your liking or follow directions on box. You will save 1 cup of pasta water before you drain.
  3. Whisk olive oil, parm cheese,.
  4. Lemon zest and juice in lg bowl, blend. Toss the shrimp and the pasta into sauce and add reserved pasta water 1/4 cup at a time to moisten, and toss to get to desired sauce consistency.
  5. Season with salt and pepper, mix in basil and capers.
  6. Sprinkle with extra parm cheese (optional) Mine verses theirs. I think mine looks better.

Add the lemon zest and white wine to the shrimp. Stir and let the wine reduce slightly. Ladle the pasta cooking water into a large serving bowl. Drain the pasta, reserving some of the cooking liquid. Once the shrimp are cooked, remove them from the pan and set aside.

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