Lemon Pasta With Shrimp

lemon pasta with shrimp
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Now that we finally have a house and entertaining space, we’re constantly hosting friends and family, lemon pasta with shrimp was honestly one of the first dishes that came to mind.

I needed a go-to dish that wouldn’t take long, but would feed a crowd.

Enter Lemon Pasta with Shrimp.

I love this dish because not only is it easy, but it’s flavorful and requires only a few ingredients. It’s also versatile for those picky eaters.

Something that everyone seems to appreciate is that the dish isn’t overly sour from the citrus, and it pairs nicely with white wine. It’s just lovely and balanced overall. It’s rich, but light at the same time.

This dish also is a crowd favorite every time because the past is so creamy and yummy. It uses a little technique from pasta carbonara.

I always take a cup of the leftover pasta water and pour it in with the cheese to make the pasta creamy – no extra cream or calories needed.

The starches from the water help everything come together – it’s one of my absolute favorite pasta cooking techniques and works like a charm every time.

I really hope you enjoy this Lemon Pasta with shrimp! Check out the recipe below for your next party.

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lemon pasta with shrimp

Lemon Pasta With Shrimp


  • Author: Mila
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 10 servings 1x

Description

TwitterThis recipe feeds a crowd, and it’s very simple to make. It takes less than 30 minutes and is most definitely a show-stopper!


Scale

Ingredients

  • 2 cloves of garlic
  • 3 tablespoons of dill
  • 1 cup of freshly squeezed lemon juice
  • zest of one lemon
  • 1 pound of spaghetti
  • 2 lbs of peeled and de-veined extra large shrimp
  • 2 tablespoons of butter
  • 2 tablespoons of olive oil
  • 1 cup parmigiano reggiano

Instructions

  1. Season your shrimp with salt, pepper, and lemon zest, and set aside. Make sure to peel your shrimp prior to beginning.
  2. Add water to a large saucepan, and set your stove to medium-high heat. Add the salt to the water and let it come to a rolling boil. Once the water is boiling, add in your spaghetti.
  3. Save 1 cup of pasta water and drain the rest.
  4. Grab a large pan (in this case I used my Le Creuset oval dutch oven) While your water is boiling, add olive oil, butter, and garlic to your pan. Let the garlic turn a light brown color, stir, and add your shrimp and cook until pink.
  5. Add in your lemon juice.
  6. Add your pasta to your shrimp and stir.
  7. Shave Parmigiano Reggiano (to your liking) over the pasta and shrimp.
  8. Pour in your cup of the reserved pasta water.
  9. Stir until pasta is creamy.
  10. Garnish the lemon pasta with dill.

  • Category: Dinner
  • Method: Simmer
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cup
  • Calories: 500
  • Fat: 15
  • Carbohydrates: 34
  • Fiber: 1
  • Protein: 55

Keywords: Lemon, Butter, Dill, Pasta, Shrimp, Lemon Butter Shrimp Pasta

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Mila Clarke Buckley
Mila Clarke Buckley

Mila Clarke Buckley is a type 2 diabetes advocate who started her food blog, “The Hangry Woman”, after being diagnosed with type 2 diabetes and struggling to find approachable resources to help her manage the chronic condition and live a happy, healthy life.

HangryWoman.com aims to take away the shame and stigma that comes with a type 2 diabetes diagnosis and covers topics like diabetes management, cooking, and self-care from the perspective of someone living with the chronic condition.

Mila has worked with companies like OneTouch, a Lifescan Company and Whole Foods Market, and she has been featured by The Kitchn, Houston Press, Travel Noire, Healthline, Yahoo Lifestyle, and WebMD.

Mila lives in Houston with her husband and two pups.

Find me on: Twitter | Instagram | Facebook

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