These lemon and shrimp spaghetti are an easy, refined, and aromatic first course, perfect for those who love fresh and Mediterranean flavors.
This recipe combines the sweetness of the shrimp with the freshness of the lemon and the creaminess of the almonds, creating a light yet enveloping sauce.
The lemon and almond pesto can be prepared in just a few minutes and is ideal for enhancing the delicate taste of the crustaceans.
Perfect for an impressive and quick lunch or an elegant dinner, these spaghetti will surprise you with their harmony of flavors and simplicity of preparation.
Discover how to create this gourmet dish in a few steps and bring an explosion of taste to the table that will win over all your guests.
TRY ALSO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
- Energy 2,060.60 (Kcal)
- Carbohydrates 343.36 (g) of which sugars 8.24 (g)
- Proteins 85.48 (g)
- Fat 35.85 (g) of which saturated 6.42 (g)of which unsaturated 17.42 (g)
- Fibers 23.61 (g)
- Sodium 3,156.70 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for lemon and shrimp spaghetti
- 6.35 oz spaghetti
- 4 shrimp
- 1 lemon
- 1 tbsp Parmesan cheese
- 2 tbsps extra virgin olive oil
- 1.76 oz almonds
- 1 clove garlic
Tools for lemon and shrimp spaghetti
- 1 Pot pot
- 1 Pan pan
- 1 Mixer mixer
Procedure for Lemon and Shrimp Spaghetti
Bring salted water to a boil in a pot. In a pan, add a drizzle of oil and the garlic. Rinse the shrimp and make a cut under the carapace. Remove the claws and keep them in the pan to flavor the oil. Add the shrimp heads to the pasta cooking water.
Saute the shrimp in the pan for a few minutes, covering with the lid. Once cooked, set the shrimp aside, remove the garlic and claws, and save the pan.
In the mixer, place the peel of half a lemon (cut without taking the white part), lemon juice, Parmesan, oil, and almonds, and blend everything until you get a pasty mixture.
Take the previously used pan, pour in the pesto, and thin it with a ladle of pasta cooking water. Meanwhile, the pasta will be cooked. Drain it and pour it into the pan, mixing everything. Plate and serve with the shrimp as decoration. Serve immediately.
FAQ
What type of pasta can I use for lemon and shrimp pesto?
Spaghetti, linguine, or other long pasta shapes.
Can I make this dish vegan?
You can omit the shrimp and replace the Parmesan with a plant-based grated cheese. It will still be delicious and fragrant.
