I was in the mood for something on the lighter side this week. Last week’s One Pan Chicken and Potatoes with Garlic Parmesan Spinach Cream Sauce was delicious but on the heavy side. The search of my Pinterest boards began, and I ended up selecting this Lemon Spaghetti with Shrimp recipe to start my week. A quick pasta dish flavored with lemon and topped with shrimp is about as summery as it gets. Perfection!
A bright and bold lemon spaghetti dish with jumbo garlic, lemon shrimps.
The Ingredients
The ingredients list for this recipe looks long, but it’s really not. Things like lemons (zest and juice), salt, and pepper are listed multiple times. Additionally, the rest of the ingredients were staples like spaghetti, garlic, and olive oil.
The most expansive ingredient was the shrimp, of course. I opted for frozen shrimp because my schedule has been crazy lately. I didn’t want to leave fresh shrimp in my refrigerator and have them go bad.
The only downside to that was I didn’t notice they weren’t peeled and deveined. It took me 15 minutes to take care of that once they were thawed (not included in the total time listed in the next section). Not too bad since they were jumbo shrimp, but I would not have wanted to try that with smaller shrimp!
The Process
The author broke down the steps to make this lemon spaghetti with shrimp really well. The steps were clear easy to follow. The total time wasn’t listed, but here is how my time broke down:
- 9 minutes to make the marinade
- 20 minutes to marinate and make the pasta
- 5 minutes to cook the shrimp
- 34 minutes total
The only change I made was to cook the shrimp after the pasta was done. They were still marinating by the time I got to Step 6 (cooking the shrimp), so I simply moved that step to the end. It didn’t cause me any problems at all, and my shrimp were nice and hot when I plated everything.
One thing I feel I should mention is the need for a very large pan for the shrimp and pasta. You need something that will fit an entire 16-ounce package of spaghetti once it’s cooked and allow you to stir/toss it. I used my largest saute pan since it has higher sides than a skillet. It also fit all of the shrimp, so I was able to cook them in one batch.
