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+ servings
Plated spaghetti and shrimp

Lemon Spaghetti with shrimp

A bright and bold lemon spaghetti dish with jumbo garlic, lemon shrimps.
Course Main
Cuisine Italian
Servings 4 -6
Author Marisa


  • Shrimp Marinade
  • 1 1/4 lb large shrimp shelled and deveined
  • 1/3 cup extra virgin olive oil
  • lemon zest from 2 lemons
  • 1/2 cup chopped parsley
  • 4 cloves of garlic minced
  • sea salt and freshly ground pepper
  • Pasta Lemon Sauce
  • 454 grams spaghetti
  • 1/2 cup extra virgin olive oil
  • 1/3 cup lemon juice
  • 1/2 cup Parmesan cheese
  • 1/2 cup chopped parsley
  • lemon zest from one lemon
  • salt to taste I used fine sea salt
  • pepper to taste


  • In a bowl toss together the shrimp, extra virgin olive oil, lemon zest, chopped parsley and minced garlic.
  • Set aside to marinate at room temperature for about 20 minutes.
  • Meanwhile bring a large pot of salted water to a boil.
  • When water reaches a rapid boil, toss in the spaghetti and cook according to package instructions.
  • While the pasta cooks, heat a large skillet over medium high heat.
  • Sprinkle the shrimp with salt and pepper and cook in a single layer, for about 2 minutes turning them over once.
  • Depending on the size of your pan, you may have to cook the shrimps in 2 batches.
  • Once shrimps are cooked transfer to a plate.
  • Whisk together the 1/2 cup extra virgin olive oil and 1/3 cup lemon juice and Parmesan cheese.
  • Drain the spaghetti reserving about 1 cup of pasta water.
  • Add the spaghetti to your skillet with the lemon sauce and a little bit of the pasta water. Toss well.
  • Add in the parsley and lemon zest and sprinkle with salt and pepper to taste.
  • Add in a little more pasta water to moisten if needed.
  • Once plated, sprinkle more Parmesan cheese and add a small drizzle of EVOO if desired.