Spaghetti with Shrimp, Lemon and Parsley
Mediterranean Italian Main course Pasta Easy
Pink shrimp seared until just opaque, perfumed with garlic and lemon over al dente spaghetti : an elegant Mediterranean plate, bright and deeply satisfying.
Dietary summary — contains gluten
- ContainsGluten
- Free fromLactose, Alcohol, Pork
- Not suitable forVegetarian, Vegan
10 min
Preparation
15 min
Cooking
Ingredients
Garlic
4 clove(s)
Spaghetti
Gluten
400 g
Olive oil
45 ml
Salt
1 pinch(es)
Lemon
1 piece(s)
Pepper
1 pinch(es)
Shrimp
Meat
500 g
Persil frais
10 g
Preparation steps
1
1. Bring a large pot of salted water to a boil for the spaghetti.
2
2. Peel and finely chop garlic. Chop parsley. Zest and quarter the lemon.
3
3. Cook spaghetti until al dente. Drain, reserving some cooking water.
4
4. Meanwhile, heat olive oil in a large pan over high heat. Sear shrimp 2 minutes per side until pink. Season.
5
5. Lower heat, add garlic for 30 seconds, then lemon juice and a splash of cooking water.
6
6. Toss in spaghetti and parsley, mix 1–2 minutes to coat.
7
7. Serve with lemon zest and an extra wedge.
Per serving
563 kcal
Calories
35 g
Protein
70 g
Carbs
13 g
Fat