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!
Ingredients
Scale
- 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
- Season your shrimp with salt, pepper, and lemon zest, and set aside. Make sure to peel your shrimp prior to beginning.
- 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.
- Save 1 cup of pasta water and drain the rest.
- 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.
- Add in your lemon juice.
- Add your pasta to your shrimp and stir.
- Shave Parmigiano Reggiano (to your liking) over the pasta and shrimp.
- Pour in your cup of the reserved pasta water.
- Stir until pasta is creamy.
- Garnish the lemon pasta with dill.
Equipment
Buy Now → - Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Simmer
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 500
- Fat: 15
- Carbohydrates: 34
- Fiber: 1
- Protein: 55
