Lemony spaghetti with shrimp and basil

Prep 30 min
Makes 4 Servings



250 g
spaghetti pasta
3 tbsp
extra-virgin olive oil
454-g pkg
frozen peeled black tiger shrimp, thawed
garlic clove, minced
2 tbsp
fresh lemon juice
2 tbsp
1/2 cup
chopped basil
1/4 cup
grated parmesan


  • Preserve lemons at least one week in advance. Get the recipe here.
  • Cook pasta in a large pot of boiling water, following package directions but omitting salt, until al dente, 6 to 8 min.
  • Heat a large frying pan over medium high. Add oil, then shrimp and garlic. Stir-fry until shrimp turns pink, 4 to 6 min. Remove from heat. Drain pasta and add to shrimp. Stir in lemon juice, preserved peel, brine, basil and parmesan.


Serving Tip: Omit shrimp and serve this pasta as a side dish with roast pork.

Shopping Tip: Shrimp come in many sizes, from tiny to colossal. Adjust cooking times as needed. We like to leave the tails on for a pretty presentation.


Calories 475, Protein 34 g, Carbohydrates 50 g, Fat 15 g, Fibre 3 g, Sodium 873 mg.

How to peel and devein shrimp

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