Easy Lemon Shrimp Spaghetti

The kind of recipe that works just as well for an easy weeknight dinner as it does for a dinner party, this lemon shrimp spaghetti with garlic, fresh chillies and parsley is a simple, light and delicious 20-minute recipe.

Ingredients

I love this recipe for weeknights when I need dinner on the table in under 20 minutes. You really only need pasta and shrimp and can flavor the dish with any herbs and spices you have on hand. I like fresh lemon because I think shrimp and lemon are a match made in heaven. To complement the shrimp even more, fresh garlic, chillies and parsley are added and to keep it light and fresh, I only use a few tablespoons of olive oil instead of butter or cream, however butter can easily be substituted.

• Shrimp. Or prawns. I prefer using frozen shrimp that I peel and devein myself but using peeled shrimp also works.
• Spaghetti. Any long pasta shape will work.
• Olive oil.
• Fresh lemon. 
• Fresh garlic cloves. 
• Red chillies. I used bird’s eye chillies. Red pepper flakes or chilli flakes can be used instead.
• Fresh parsley. Oregano can be substituted.
• Salt and black pepper.

How to make shrimp spaghetti

1. Cook the pasta: Bring a large pot of salted water to the boil. I like using a freshly boiled kettle of water to speed this process up a bit. Add the spaghetti and allow to cook until al dente according to package instructions, approximately 9 minutes.
2. Cook the shrimp: Place the peeled and deveined shrimp in a medium bowl. Add a few tablespoons of olive oil and season generously with salt and pepper. heat a large skillet or frying pan over medium high heat then add the shrimp, in batches if necessary, and allow to sear for a minute per side until golden then remove and set aside.
3. Make the sauce: In the same pan, add another tablespoon of olive oil then stir in the fresh minced garlic, lemon zest, finely chopped chillies and parsley. Cook for 30 seconds then add a ladle full of the pasta’s cooking water (white wine can also be used) and a generous squeeze of lemon juice. Season with salt and pepper.
4. Assemble and serve: Drain the pasta, reserving a cup of cooking water, then add the shrimp and cooked pasta back to the pasta sauce. Toss to coat, adding a splash of pasta water, if necessary. Serve with extra parsley and lemon for squeezing. Taste and adjust seasoning if necessary. Serve with extra parsley and lemon for squeezing. This is a great meal on its own but would be delicious served with garlic bread or a simple green salad on the side.

Can I make this ahead?

This recipe is definitely best eaten right after cooking but if you have leftovers, transfer to an airtight containers and place in the fridge for up to 2 days. To reheat, transfer to a pan over medium heat with a splash of water or chicken broth/stock and heat until hot throughout.

Shrimp pasta recipes

1. Cajun Creamy Shrimp Pasta
2. Shrimp Aglio e Olio
3. Creamy lemon garlic shrimp pasta