Ridged spaghetti with lemon and shrimp

Name: Ridged spaghetti with lemon and shrimp
Prep time: 35 min
Cook time: 75 min
Total time: 110 min
Yield: 4
Ingredients: Spaghetti Rigati pasta 11.3 oz; Shrimps (to clean) 1.3 lbs; Shrimp bisque (Fumetto di crostacei) (prepared with shrimp heads and shells) 3 cups; Lemon juice 2.8 tbsp; Garlic 2 cloves; Thyme to taste; Extra virgin olive oil 2 tbsp; Water hot to taste; White onions 1; Butter 3 ½ tbsp

it br es fr de

543

Calories per serving

Energy Kcal 543
Carbohydrates g 71.4
of which sugars g 7
Protein g 20.5
Fats g 19.5
of which saturated fat g 7.51
Fiber g 2.6
Cholesterol mg 151
Sodium mg 760

Difficulty: Easy
Prep time: 35 min
Cook time: 1 h 15 min
Serving: 4
Cost: Average

PRESENTATION

Lemon shrimp pasta is like, honestly, the heart of Campania’s stunning coast on a plate. Imagine the aroma of ripe Amalfi lemons mingling with the scent of fresh, meaty prawns. And the sauce? That’s what gives lemon garlic shrimp pasta its colorful and inviting flavor—seriously good. Along the Amalfi Coast, they’re all about using high-quality, untreated lemon zest. It makes every bite tangy and refreshing. This isn’t just any seafood pasta dish; it's way way more. The magic happens with the risottatura method, where spaghetti cooks right in the pan with the seafood. So good. The noodles soak up all those juicy, ocean flavors—making each forkful tender and full of taste. The result? A shrimp spaghetti recipe that's both light and bold, really showing the heart of Mediterranean cuisine in your own kitchen.

During the warm summer months, this lemon shrimp pasta becomes a go-to when folks crave something special yet simple. Hosting friends on a sunny day? This dish pairs beautifully with a chilled glass of white wine and lively conversation. The brightness from the Amalfi lemons stands out, making the whole meal feel zesty without being heavy. It’s often called a quick seafood pasta. Plus, the risottatura technique adds a touch of refinement, while still being pretty simple for a casual lunch. In Campania, cooks love the freshest prawns, giving the spaghetti a moist, almost creamy texture as it absorbs the sweet flavors from the sea. Honestly, it’s easy to see why this recipe is such a beloved classic; the balance of seafood, citrus and pasta shows everything adored about Mediterranean food, offering a taste of the coast with every bite. So whether you’re crafting a lemon butter shrimp pasta to impress guests or just treating yourself, this flavorful, tender dish is a perfect choice that never fails to delight. With its rich flavors and effortless charm, it’s a standout on any table. For real.

How to prepare Ridged spaghetti with lemon and shrimp

To prepare the ridged spaghetti with lemon and shrimp, start by How to clean shrimp the shrimp: remove the shrimp heads 1, then proceed by detaching the legs 2 and finally gently remove the shell 3; keep all scraps aside to prepare the crustacean broth.

At this point, you can cut the shrimp lengthwise to remove the intestine, the internal black thread, using kitchen tweezers 4; then complete the cut by dividing the shrimp in half 5. Set the shrimp aside. Continue with the preparation of the Shellfish Stock: in a pan, add the butter and let it melt, then add a clove of garlic and the onion and sauté over low heat for 1 minute. Then add all the other roughly chopped aromatics: the celery, the leek, the carrot (optional), the parsley. Let it flavor, then add the shrimp shells and heads 6.

Pour the white wine 7 and let it evaporate, then add the washed and quartered cherry tomatoes (optional) and 1 liter of water 8. Finally, adjust the salt (not too much because the broth is already quite savory) 9 and pepper. Let the bisque simmer with the lid on and over low heat for about 60 minutes. During cooking, skim the broth with a skimmer, taking care each time to rinse.

Once the broth is ready, it will have reduced by half from the initial liquid; you can pour it into a mixer to blend it into a homogeneous mixture 10, which will then be filtered with a fine-mesh strainer to remove lumps and residues 11. Then pour part of the bisque into a large pan 12 and turn on the low heat.

Add the ridged spaghetti to the pan with the bisque, to cook them like risotto. Stir the spaghetti with kitchen tongs to turn them more easily until they have softened slightly 13. Continue pouring the broth little by little, and if it is not enough to cook the spaghetti, you can gradually add hot water (about 1 ¼ cups) to continue cooking them like risotto 14. For the risotto-style pasta cooking, consider at least 15-20 minutes over low heat. In the meantime, wash the lemon and peel the zest with a vegetable peeler, taking care to take only the yellow part and not the white part, which is more bitter 15.

Cut the zest into thin strips 16, then also squeeze the lemon juice 17 and strain it. In a large pan, add the oil and sauté a clove of garlic, then add the lemon zest 18 and let them brown over medium heat for a few minutes, stirring occasionally with a spatula.

At this point, add the shrimp 19, stir and adjust salt and pepper 20. After a few seconds, also add the lemon juice 21.

and the chopped thyme 22, then cook for just a few minutes until the shrimp meat turns white but remains tender. Finally, remove the garlic and turn off the heat. In the meantime, the pasta will also be ready, so add the shrimp to the ridged spaghetti in the pan 23, stir for a few moments over moderate heat and serve to enjoy the ridged spaghetti with lemon and shrimp while hot 34!