Lemon and Parsley Spaghetti with Shrimp
Elevate your weeknight dinner routine with this vibrant Lemon and Parsley Spaghetti with Shrimp—a quick and easy recipe bursting with fresh, zesty flavors! Perfectly cooked al dente spaghetti is tossed in a bright, garlicky lemon sauce, enriched with the subtle heat of red pepper flakes and the herbal freshness of chopped parsley. Sweet, succulent shrimp add a protein-packed twist, while a splash of reserved pasta water creates a silky, restaurant-quality finish. Ready in just 35 minutes, this healthy and flavorful pasta dish is ideal for busy weeknights or casual entertaining. Serve it hot with a sprinkle of extra parsley and a wedge of lemon for a dish that’s as beautiful as it is delicious. Keywords: lemon pasta, shrimp spaghetti, quick dinner recipes, easy pasta dishes, garlic shrimp recipe.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 1 lb shrimp (peeled and deveined)
- 2 tbsp olive oil
- 4 cloves garlic (minced)
- 0.5 tsp red pepper flakes
- 1 whole lemon (zested and juiced)
- 0.25 cup parsley (chopped)
- 1 tsp salt
- 0.5 tsp black pepper (freshly ground)
- 0.5 cup reserved pasta water
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the spaghetti and set aside.
In a large skillet over medium heat, heat the olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Stir in the red pepper flakes and cook for 30 seconds to release their flavor.
Add the shrimp to the skillet in a single layer. Season with salt and black pepper. Cook for 2-3 minutes on one side, then flip and cook for another 2-3 minutes, or until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
Reduce the heat to low. Add the lemon juice and zest to the skillet, stirring to deglaze the pan. Pour in the reserved pasta water and let it simmer for 2 minutes.
Return the cooked spaghetti to the skillet and toss to coat in the lemon sauce. Add the cooked shrimp back into the skillet and gently mix.
Stir in the chopped parsley and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with extra parsley if desired. Enjoy!
Nutrition Facts
Calories |
1053 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 3263 mg | 142% | |
| Total Carbohydrate | 121.2 g | 44% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 5.9 g | ||
| Protein | 132.3 g | 265% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 386 mg | 30% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2032 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
