Sunday, May 21, 2017

Garlic and Lemon Shrimp Spaghetti

This has got to be my favourite pasta dish. It's quick, easy, and always a hit, especially with my toddler who loves shrimp. The garlic, butter, lemon, and basil combination makes this dish packed with fresh flavours that compliment the shrimp really well. I typically use spinach for the greens but this will also work with other green veggies such as peas, broccolini, zucchini, kale, or arugula. 

This is great as a meal on its own, but if you're feeding a larger group, serve it with a side salad and some garlic bread for a comforting pasta meal at home. Leftovers are fantastic for lunch the next day heated up for a couple of minutes in the microwave and topped with more freshly grated, parmesan cheese.

Hope you enjoy this simple, yet gratifying pasta dish!


  • 8 ounces spaghetti
  • 12 ounces large shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 6 cloves garlic, minced
  • 1 lemon, rind grated, and juice set aside
  • 3 cups spinach
  • 1 cup fresh basil, roughly chopped
  • 1/4 cup freshly grated parmesan cheese
  • freshly ground Himalayan salt and black pepper, to taste


  • Marinate shrimp with half of minced garlic, olive oil, and grated lemon rind. 
  • In a large pot, boil water with a pinch of salt and cook pasta to al dente (about 6 minutes). 
  • In a seperate, heavy bottomed skillet, melt the butter and sauté the marinated shrimp over medium heat until its starting to turn pink (about a minute). 
  • Add pasta, spinach, and pasta water, stirring frequently, until spinach is wilted and shrimp is completely pink and cooked through (about 1-2 minutes). 
  • Remove from heat.
  • Add in lemon juice, parmesan cheese, and chopped basil. 
  • Season with salt and pepper to taste and mix well.
  • Serve immediately, garnished with more basil.

Serves 4-6

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