This Lemon Cream Spaghetti and Shrimp is what great dinners is all about. Tender spaghetti noodles with a creamy lemon parmesan sauce and topped with fresh garlic shrimp and herbs. A perfect mid week dinner or one to save for date night. Serve it with the delicious Homemade Garlic Knots for a fantastic meal.
Still working on that lemon tree in the garden, so another lemon recipe today. If you make one new dinner this week, make this! Bursting with fresh lemon flavour from roasted lemons, a creamy wine sauce and grilled shrimp! You just can’t go wrong!
And friends, if you love this dish, you need to check out my Shrimp Linguine in a White Wine Sauce or my easy Lemon Pasta with Spinach.
Yes, this utterly delicious pasta and shrimp dish! I love pasta of all kinds. In fact, I would go so far as to say I have never met a pasta dish that I didn’t like. I love it even more now than ever as I have been trying so hard this year to limit my carbs. And that is a HUGE struggle because I could live off carbs and cheese forever. Easy. Oh and wine…eek!
If I were only allowed one pasta dish for the next 6 months, I would probably choose this one. Okay, that’s a tough choice, but I would easily put it in my top five.
What makes this dish so great? All of it! But seriously the cream, the shrimp, the ROASTED lemons. It is just a fabulous combination. I made this a while ago and my dear husband ate all of it!!! Well, apart from my portion. I was hoping to have some for leftovers, but nope. It was all gone.
Notes About The Shrimp Pasta Dish
It really is easy to make, like most of my dishes. Again, it’s all about the timing. I keep going on and on like a broken record about multi tasking in the kitchen, but with dishes like this, it really is key.
First, I got the lemons in the oven. This can even be done in advance and you can set them aside. If you want to skip this step for the recipe, you can. However, I will say that the roasted lemons added the dish at the end really finished it off beautifully.
As for the rest of it, it really doesn’t take a whole lot of time to put together. You just have to get different pots going at the same time for the freshest dish when ready to serve.
This is a dish that is best served piping hot off the stove. I don’t recommend making it in advance or reheating it later on. It really does lose it’s lustre and allure shall we say! But fresh, it’s amazing!
Happy cooking and get storm watching!
Here’s Some More Recipes You’ll Want to Check Out
Get the recipe!
Lemon Cream Spaghetti & Shrimp
Ingredients
- 8 oz spaghetti
- ½ kg raw shrimp – peeled and de veined
- 1 large leek sliced cross-ways finely
- 3 cloves garlic crushed
- 1 Cup cream
- 1 cup parmesan grated
- 1 cup white wine
- 1 Cup reserved pasta water
- Juice and zest of one lemon
- Bunch of freshly chopped basil
- 2 tablespoons butter
- 2 Tablespoons olive oil
- Salt for seasoning
For roasted lemons:
- 2 Lemons cut into thin slices
- Sea salt
Instructions
- Preheat oven to 350 degrees C. Place all the cut lemons on a large baking sheet. Sprinkle with salt and bake for around 20 to 25 minutes. Turn the baking sheet half way through cooking and flip over the lemons. Remove from oven and set aside.
- In a large pot set over medium heat, add olive oil and half of the garlic. Stir for about a minute until golden. Add leeks and give a good stir. Cook for about 5 minutes until they start to brown and then add a splash of water. Stir and leave for another minute or two. When you notice the pan dry and leeks sticking on, add a bit more water. Repeat this until leeks have a golden colour and are completely soft. About 10 minutes. Remove from heat.
- In a large pot of boiling water, add spaghetti and cook to instructions on the pack. When cooked, remove and drain. Reserve about 1 cup/240 ml of pasta water.
- While the spaghetti is cooking, heat a large skillet with 1 tbsp of butter and the remaining crushed garlic. Stir until golden and then toss in the shrimp. Cook over medium to high heat for about 5 minutes, stirring so they cook evenly. Lightly season with the salt and remove from heat. Set aside and keep warm.
- Make the sauce by returning the pot with the leeks to a medium high heat. Add wine, lemon juice and lemon zest and bring to a boil. Reduce heat to a simmer leave for one to two minutes. Now, add the cooking cream and stir. Allow sauce to thicken for a couple of minutes. Add the reserved pasta water and give a good stir for another minute.
- Add spaghetti, remaining butter and parmesan (reserving a little for garnish) to the pot and stir until completely combined. Add fresh basil and lemon slices. Give a gentle stir and serve immediately.
- Top with extra fresh parmesan and fresh basil if desired.
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