Spaghetti al Limone with Shrimp Recipe

Introduction

Spaghetti al Limone with Shrimp is a bright, fresh pasta dish that combines zesty lemon flavors with tender shrimp and creamy Parmesan. It’s quick to prepare and perfect for a light but satisfying meal any night of the week.

Ingredients

• Kosher salt (such as Diamond Crystal) and black pepper
• 1 pound spaghetti
• 1 pound large shrimp (18 to 20 count), peeled and deveined, tails on or off
• 1/4 cup olive oil
• 2 lemons, zested (about 1 1/2 packed tablespoons), plus 3 tablespoons lemon juice
• 1 tablespoon chopped fresh tarragon, plus more for serving
• 1/2 cup dry white wine
• 3 tablespoons cold unsalted butter, diced
• 3/4 cup freshly grated Parmesan

Instructions

1. Step 1: Bring a large pot of salted water to boil. Add the spaghetti and cook according to package directions until al dente. Scoop out 1 cup of the cooking liquid, then drain the pasta and set aside.
2. Step 2: While the pasta cooks, pat the shrimp dry and season them with salt and black pepper. Combine the olive oil, lemon zest (setting a few pinches aside for serving), and tarragon in a large skillet over medium heat. When the oil begins to sizzle, cook for 1 more minute until the zest and tarragon are fragrant but not browned.
3. Step 3: Add the shrimp to the skillet and spread into an even layer. Cook about 90 seconds on each side, or until just cooked through. Transfer the shrimp to a plate and set aside.
4. Step 4: Add the white wine, 1 teaspoon salt, and a few grinds of black pepper to the skillet. Bring to a simmer, scraping any browned bits from the pan. Cook until the wine has reduced by about half, then remove from heat while the pasta finishes cooking.
5. Step 5: Add the cooked pasta and reserved pasta water to the skillet. Cook over medium-low heat for 2 to 3 minutes, tossing often, until the liquid reduces slightly but the sauce remains loose.
6. Step 6: Off the heat, add the butter and 1/2 cup Parmesan, sprinkling evenly over the pasta. Toss until the butter and cheese melt and the sauce becomes smooth. Add the lemon juice and remaining 1/4 cup Parmesan, tossing again until the sauce thickens and is silky.
7. Step 7: Return the shrimp to the skillet and toss gently. Season with additional salt and black pepper to taste. Divide the pasta among shallow bowls and garnish with chopped fresh tarragon, reserved lemon zest, and black pepper.

Tips & Variations

• Use freshly grated Parmesan for the best flavor and creaminess in your sauce.
• If you don’t have tarragon, fresh basil or parsley works well as a substitute.
• For extra richness, stir in a splash of heavy cream along with the butter and cheese.
• To keep shrimp juicy, avoid overcooking them — they should turn pink and opaque but still be tender.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce as needed. Shrimp can become rubbery if reheated too long, so keep it brief.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Just make sure to thaw them completely and pat dry before cooking to avoid excess moisture.

What type of white wine is best to use?

A dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay pairs nicely, adding brightness without overpowering the lemon flavor.

Spaghetti al Limone with Shrimp Recipe

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4.6 from 84 reviews

A bright and elegant Spaghetti al Limone with succulent sautéed shrimp, featuring a zesty lemon-tarragon sauce enriched with Parmesan and butter. Perfectly balanced flavors come together in a quick stovetop pasta dish that is both refreshing and comforting.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

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For the Pasta and Sauce

• 1 pound spaghetti
• Kosher salt (such as Diamond Crystal), to taste
• Black pepper, to taste
• 1/4 cup olive oil
• 2 lemons, zested (about 1 1/2 packed tablespoons), plus 3 tablespoons lemon juice
• 1 tablespoon chopped fresh tarragon, plus more for serving
• 1/2 cup dry white wine
• 3 tablespoons cold unsalted butter, diced
• 3/4 cup freshly grated Parmesan cheese

For the Shrimp

• 1 pound large shrimp (18 to 20 count), peeled and deveined, tails on or off
• Salt, to season
• Black pepper, to season

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Before draining, scoop out 1 cup of the pasta cooking water, then drain the spaghetti and set aside.
2. Prepare the Shrimp and Flavor Base: While the pasta cooks, pat shrimp dry and season with salt and black pepper. In a large skillet over medium heat, combine olive oil, lemon zest (reserve a pinch for garnish), and chopped fresh tarragon. When the oil begins to sizzle, cook for 1 more minute until fragrant but not browned.
3. Cook the Shrimp: Add shrimp in a single layer in the skillet. Cook for about 90 seconds on each side until just cooked through. Remove shrimp from skillet and set aside.
4. Deglaze the Pan: Add white wine, 1 teaspoon salt, and a few grinds of black pepper to the skillet. Bring to a simmer, scraping up any browned bits from the pan bottom. Cook until wine is reduced by about half. Remove skillet from heat.
5. Combine Pasta and Sauce: Return skillet to medium-low heat and add cooked spaghetti and reserved pasta water. Toss and cook for 2 to 3 minutes, allowing the liquid to reduce slightly while keeping the sauce loose.
6. Add Butter and Cheese: Remove skillet from heat. Add diced cold butter and 1/2 cup Parmesan cheese evenly over pasta. Toss until the butter and cheese melt and the sauce becomes smooth. Stir in lemon juice and remaining 1/4 cup Parmesan. Toss again until sauce is thick and creamy.
7. Finish and Serve: Add cooked shrimp back to skillet and toss gently. Taste and adjust seasoning with additional salt and black pepper as desired. Divide pasta among shallow bowls. Garnish with reserved lemon zest, extra chopped fresh tarragon, and a sprinkle of black pepper before serving.

Notes

• Use fresh lemon zest and juice for the best bright, citrus flavor.
• Reserve pasta water carefully; it helps create a silky sauce.
• Do not overcook shrimp to keep them tender and juicy.
• Substitute fresh tarragon with fresh parsley or basil for a different herb flavor.
• Dry white wine is important for deglazing and depth; use a good-quality cooking wine or substitute with broth if necessary.

Keywords: Spaghetti al Limone, Shrimp Pasta, Lemon Pasta, Italian Seafood Pasta, Quick Dinner