I can't believe it has taken me this long to post this pasta staple that we've enjoyed for years. It's a favourite of my father's and his girlfriend's, I make it for them every time we're together. It's also a great dish to make for a crowd if you are having a barbecue or a big family dinner.
This is a Giada De Laurentiis recipe that I've made so many times and for so many occasions that it takes me no time to prepare and never fails to be delicious. It can be a simple side dish - just the pasta and sauce or you can add shrimp, like we often do, or some beautiful veggies, like grilled asparagus or peppers and have it as a main.
This is a Giada De Laurentiis recipe that I've made so many times and for so many occasions that it takes me no time to prepare and never fails to be delicious. It can be a simple side dish - just the pasta and sauce or you can add shrimp, like we often do, or some beautiful veggies, like grilled asparagus or peppers and have it as a main.
There are only a few ingredients in this dish so make sure they are fresh. You must use an olive oil that tastes good to you, don't choose a cheap one. You can make the sauce ahead of time but it should be room temperature when added to the pasta. Having a microplane is a convenient tool for this dish, I use it to zest the lemon, then to finely grate the cheese and finally, the garlic.
Lemon Spaghetti with Shrimp
1 box of spaghetti (500 grams)
2 lemons zested and juiced
1 large garlic clove finely minced (or microplaned)
1 bunch of basil chopped (~1/2 cup)
1/2 cup of grated parmesan
1/2 cup of olive oil
14 - 20 shrimp (I use a bag of frozen shrimp - raw or cooked both work)
salt and pepper
Bring a large pot of salted water to boiling and cook pasta until it is al dente, stirring occasionally. While the pasta is cooking, make the sauce by mixing the lemon zest, juice, parmesan, garlic, olive oil, salt and pepper. If you are using cooked shrimp, I place them in the hot water for a minute when the pasta is almost finished cooking and strain everything together. If you are using raw shrimp, allow the shrimp to simmer with the pasta for about 3 minutes, until they turn pink, then strain everything together. Add the sauce and basil and toss really well. Top with a little extra parmesan and a few basil leaves.
This can serve 4 - 6 as a main, a lot more as a side dish.
1 box of spaghetti (500 grams)
2 lemons zested and juiced
1 large garlic clove finely minced (or microplaned)
1 bunch of basil chopped (~1/2 cup)
1/2 cup of grated parmesan
1/2 cup of olive oil
14 - 20 shrimp (I use a bag of frozen shrimp - raw or cooked both work)
salt and pepper
Bring a large pot of salted water to boiling and cook pasta until it is al dente, stirring occasionally. While the pasta is cooking, make the sauce by mixing the lemon zest, juice, parmesan, garlic, olive oil, salt and pepper. If you are using cooked shrimp, I place them in the hot water for a minute when the pasta is almost finished cooking and strain everything together. If you are using raw shrimp, allow the shrimp to simmer with the pasta for about 3 minutes, until they turn pink, then strain everything together. Add the sauce and basil and toss really well. Top with a little extra parmesan and a few basil leaves.
This can serve 4 - 6 as a main, a lot more as a side dish.
This is the original recipe from Giada's site, I've changed the original recipe very little over the years: https://www.giadzy.com/posts/recipes/436428/lemon-spaghetti
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