Description
A bright and zesty Lemon Spaghetti with perfectly pan-seared shrimp tossed in a fresh lemon parsley gremolata marinade. This simple yet flavorful Italian-inspired dish combines al dente spaghetti with a vibrant lemon pasta sauce, topped off with garlicky shrimp and a sprinkle of Parmigiano-Reggiano cheese, making it a perfect light and refreshing meal for any occasion.
Ingredients
Units
Scale
Gremolata Marinade for Shrimp
- 908 grams 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, to taste
Lemon Pasta Sauce
- 454 grams spaghetti
- 1/2 cup extra virgin olive oil
- 1/3 cup lemon juice
- Lemon zest from 1 lemon
- 1/2 cup Parmigiano-Reggiano cheese, freshly grated
- 1/2 cup chopped parsley
- Salt and pepper, to taste (fine sea salt recommended)
Instructions
- Prep Shrimp Gremolata Marinade: In a large bowl, combine the shelled and deveined shrimp with extra virgin olive oil, lemon zest from two lemons, chopped parsley, and minced garlic. Toss well to coat all shrimp evenly. Set aside and let the shrimp marinate at room temperature for about 20 minutes to absorb the fresh flavors.
- Cook the Pasta: Bring a large pot of salted water to a rapid boil. Salt the water generously to season the pasta. Add the spaghetti and cook according to package instructions until al dente, approximately 8-10 minutes.
- Cook the Shrimp: While the pasta cooks, heat a large skillet over medium-high heat. Season the marinated shrimp with salt and freshly ground pepper. Place the shrimp in a single layer in the hot skillet and cook for about 2 minutes on each side until pink and opaque. Depending on your pan size, cook the shrimp in batches to avoid overcrowding. Remove the cooked shrimp from the skillet and set aside on a plate.
- Prepare the Lemon Pasta Sauce: In a small bowl, whisk together extra virgin olive oil, lemon juice, lemon zest from one lemon, freshly grated Parmigiano-Reggiano cheese, chopped parsley, and a dash of salt and pepper to taste.
- Toss the Pasta: Drain the cooked spaghetti, reserving about 1 cup of the pasta cooking water. Return the drained pasta to the pot. Pour the lemon pasta sauce over the pasta and toss well to combine. If needed, add a little reserved pasta water gradually to moisten the spaghetti and help the sauce coat evenly.
- Serve: Transfer the tossed spaghetti onto a serving platter. Top with the pan-seared shrimp. Garnish with a sprinkle of chopped parsley and a drizzle of extra virgin olive oil. Serve with extra Parmigiano-Reggiano cheese on the side for guests to add as desired. Enjoy warm as a light and refreshing meal.
Notes
- You can adjust the amount of lemon juice and zest to balance the tartness according to your taste.
- Be careful not to overcook the shrimp; they cook quickly and become rubbery if overdone.
- Using freshly grated Parmigiano-Reggiano greatly enhances flavor compared to pre-grated cheese.
- For a spicier kick, add some red pepper flakes to the lemon sauce or sprinkle over the finished dish.
- Reserve the pasta water to loosen the sauce as needed—its starch helps bind the sauce beautifully.
- Serve immediately for best texture and flavor.
