Monday, August 10, 2020
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Lemon Spaghetti with Shrimp

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.

Recipe Author: Marisa at Marisa’s Italian Kitchen
Get the recipe

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!

Lemon Spaghetti with Shrimp Ingredients
Shrimp, lemons, parsley, garlic, grated parmesan cheese, spaghetti, extra virgin olive oil, salt, and pepper

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.

Zesting the lemons
Zesting the lemons

So how was it?

Clear & Accurate Directions
Accurate Time(s)
Appearance
Taste
Lemon Spaghetti with Shrimp was everything the author promised it would be: bright, bold, lemony, and garlicky. It was the perfect quick and light summer seafood dish! Even though I had to move cooking the shrimp from the middle to the end, I had no problems following the instructions. No total time was listed, but I had my meal ready in just over half an hour. Not bad at all!
Candicehttps://www.hungrypinner.com
Hi, I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Be sure to check out my Pinterest boards and share your Pinterest cooking adventures in the comments section.

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