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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/spaghetti-al-limone-with-shrimp-recipe/