Lemon Garlic Shrimp Spaghetti

• 8 oz spaghetti
• 12 oz shrimp, peeled and deveined
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• Zest and juice of 1 large lemon
• 1/4 cup chicken stock
• 2 tbsp unsalted butter
• Salt to taste
• Freshly ground black pepper to taste
• 1/4 cup fresh parsley, chopped
• Grated Parmesan cheese for serving

Steps

1. 1 Cook spaghetti according to package directions until al dente; reserve 1/2 cup pasta water.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add garlic and red pepper flakes, sauté until fragrant, about 1 minute.
4. 4 Add shrimp to skillet, season with salt and pepper, cook 2-3 minutes per side until pink.
5. 5 Stir in lemon zest, lemon juice, and chicken stock; simmer for 2 minutes.
6. 6 Toss cooked spaghetti into the skillet, adding butter and enough pasta water to create a silky sauce.
7. 7 Remove from heat, stir in parsley, and adjust seasoning with more lemon juice if needed.
8. 8 Serve immediately with grated Parmesan cheese.

Equipment

• Large skillet
• Pot for pasta

Variations

• Add sundried tomatoes for extra tang.
• Substitute linguine for spaghetti.

Substitutions

• Use shrimp stock instead of chicken stock for more seafood flavor.
• Substitute olive oil with avocado oil for a higher smoke point.

Pairings

• White wine
• Freshly baked sourdough bread

Nutrition

Tips

• Use fresh lemon juice for the brightest flavor.
• For extra flavor, marinate the shrimp in lemon juice and garlic for 15 minutes before cooking.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth in the microwave or on the stovetop.

Freezing: This dish does not freeze well due to the texture of the shrimp and pasta.

Serving Suggestions

• A crisp green salad
• Garlic bread

FAQ