Spaghetti with Lemon and Shrimp

Spaghetti with lemon and shrimp is a very simple dish to prepare with an exceptional taste. It will delight even the most demanding eaters, and the addition of shrimp makes it festive enough to serve as a warm appetizer or main course at a Christmas or New Years Eve dinner.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 900 g Fish, shrimp

  • 70 ml Oil, olive

  • 450 g Pasta, spaghetti, spinach

  • 4 spoon Butter, unsalted

  • 2 pod Garlic, fresh

  • pieces Parsley, fresh

  • pieces Lemon zest, fresh

  • pieces Salt, table

Steps

  1. Preheat the oven to 200 degrees Celsius. Peel the shrimp tails, clean them if necessary (remove the main vein), rinse under running water, and dry well with paper towels. Place them on a baking tray, drizzle with a tablespoon of olive oil, and season with half a teaspoon of salt and half a teaspoon of ground pepper. Mix well with your hands to evenly coat the shrimp, then spread them in a single layer on the tray and bake in the preheated oven for 6 to 8 minutes.

  2. While the shrimp are baking, place a pot with a generous amount of salted water on the stove for cooking the pasta. Add the spaghetti to the boiling water and cook for the time indicated on the package.

  3. Peel the garlic, rinse the parsley under running water, and shake it dry. Finely chop both ingredients separately. In a small pan, melt the butter over low heat. Add the garlic and quickly sauté it (just until fragrant). Remove the pan from the heat and mix in the remaining olive oil, chopped parsley, lemon juice, and grated lemon zest.

  4. Just before draining the spaghetti, reserve a small amount of the cooking water. Drain the spaghetti and mix it with the lemon sauce and about half a cup of the reserved cooking water. Season with pepper and salt to taste. Finally, add the baked shrimp and serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 193.9 kcal
  • Fat: 4.27 g
    • Saturated Fat: 2.1 g
  • Carbohydrates: 23.67 g
    • Sugars: 0.63 g
  • Protein: 12.32 g
  • Fiber: 3.15 g

Advice

When cooking pasta, we follow the rule of using 1 liter of water for every 100 grams of pasta. For every liter of water, use 10 to 12 grams of salt.