Lemony spaghetti with shrimp and basil



30 min


4 Servings

Lemony spaghetti with shrimp and basil

Lemony spaghetti with shrimp and basil
Photo, Angus Fergusson

Stop piling on all that sauce and opt for a simple pasta dish tossed with the freshness of lemon and the herby sweetness of fresh basil. Add some shrimp and you've got a dish that will be sure to please.


  • 250 g spaghetti pasta
  • 3 tbsp extra-virgin olive oil
  • 454-g pkg frozen peeled black tiger shrimp , thawed
  • 1 garlic clove , minced
  • 2 tbsp fresh lemon juice
  • 2 tbsp diced preserved lemon peel
  • 1 tbsp preserved lemon brine
  • 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.


How to peel and devein shrimp

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Nutrition (per serving)

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

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.