If you wish to experiment with a different pasta dish.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Ingredients
- 1 (16 ounce) package spaghetti
- ½ pound uncooked medium shrimp, peeled and deveined
- ⅔ cup grated Parmesan cheese
- ½ cup olive oil
- ½ cup fresh lemon juice
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- ½ cup frozen peas, thawed
- ¼ cup chopped fresh basil
- 1 tablespoon lemon zest
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, for 9 minutes. Add shrimp and cook for 3 more minutes. Drain.
- Whisk together Parmesan cheese, olive oil, lemon juice, pepper, and salt in a large bowl. Add spaghetti, shrimp, and peas to sauce. Sprinkle with basil and lemon zest and toss to coat.
- This tastes just as good with cooked chicken in place of the shrimp. Just warm the chicken and add it with the basil and lemon zest. You can also leave out the shrimp and serve the pasta as a side dish with grilled meat or fish.
Nutrition Facts
| Calories | 785 kcal |
| Carbohydrate | 91 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 5 g |
| Protein | 30 g |
| Saturated Fat | 7 g |
| Sodium | 478 mg |
| Sugars | 5 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
It was bland; I added capers.
Very light, quick and simple, good portion size. Great with any seafood, not just shrimp.
Best quality ingredients are a must here. Very fresh and light . Perfect for a summer evening. I used lobster instead of shrimp and some extra lemon zest and rind. Will definitely make again.
So fast and easy, and my 20-something boys LOVED it!!! This will definitely be a go-to recipe for last minute meals.
Loved this recipe. I did make changes after reading all reviews. I doubled the shrimp and parmesan cheese but left the rest of the measurements the same. I sauteed the shrimp in 2 tbsps of butter and 2 tbsps of olive oil with chopped garlic, a tbsp of fresh parsley about a 1/2 cup of white wine which I cooked down a little. When the spaghetti was done, I added it to the shrimp along with the sauce and a package of spinach. Saving this one for sure.
I added in spinach too. A quick saute with chili flakes to get the hint of spiciness.
This was good, and definitely easy to make. My only complaint is that the quantities were way off. I would reduce the amount of spaghetti to 1/2 pound and increase the amount of shrimp to one pound. Also, I would add more peas. Will certainly make this dish again, with my edits.
Amazing ! Tasty fast and presents very nicely.
Really good and very easy. I also sautéed the shrimp in garlic before combining all together. We’ll make again!
Great quick, last minute meal! I did saute shrimp instead of boiling with pasta but that was just personal preference and not necessary if you’re in a time crunch.
Yummy! Flavors were wonderful. It took me a little longer than I anticipated to peel the shrimp, but will remember next time. I used angel hair pasta instead of spaghetti.
This was a delicious recipe. I followed some of the suggestions and added more peas and extra shrimp. I might try cutting this recipe in half since there are only 2 of us.
I also used a pound of shrimp and 15 oz of peas to balance out with pasta.
This recipe was so quick to put together and we loved the flavor! The lemon and basil worked perfectly with the shrimp and pasta. I would have given it five stars, but, I think the ingredient ratio was off for the amount of pasta used. I used 1 lb. of shrimp instead of half pound and a full cup of peas. I honestly think I could have used another half cup to cup of peas. I also cooked my shrimp in a frying pan with olive oil salt and pepper while the pasta was boiling just because it gives the shrimp more flavor than boiling. Thanks for the recipe!