Spaghetti with Shrimp and Lemon Alfredo Sauce (For Two)
I love to eat spaghetti with shrimp, especially when they come with a creamy and delicious lemon Alfredo sauce. Alfredo is my favorite Italian sauce. It is creamy, cheesy, and buttery. This lemon Alfredo tastes so fresh and light and goes so well with seafood. Every bite is so heavenly.
This recipe feeds two people. In my family I prepare pasta only for our daughter and myself. My husband doesn’t eat and like pasta. That is why I became an expert when it comes to preparing spaghetti for two.
Why should you make this recipe?
The flavor of this spaghetti is so good that it makes me daydream. When I eat this meal, I imagine that I am in a restaurant near the Mediterranean Sea. I have sip from my white wine, and I admire the sunset.
This recipe is prefect for a romantic night with your partner. You can prepare it in only thirty minutes. That way you will be free to enjoy the rest of the night with your loved one.
The lemon flavor in this spaghetti dish comes from real lemons. When I created this recipe, I added lemons in every step. There is a lemon peel in the water that I boil the pasta. Then I cook lemon wedges in butter and toss them in the spaghetti. To create the lemony Alfredo, I add lemon juice and I finish the pasta with the zest of one lemon. All of those steps create a lemon explosion in your mouth. It is so refreshing.
Helpful tips
For this recipe I used whole wheat spaghetti from Delallo. I love the taste and texture of that pasta. This post is not sponsored, and the link is not affiliate.
Cook the spaghetti to your liking. I recommend following the directions on the package.
When I use lemon peel and zest I always buy organic lemons and I wash them very well.
If you never cooked shrimp before it might be a bit challenging at first to clean it. Don’t worry, you can always ask the fish munger to do it for you. You can also buy shrimp that is already cleaned and deveined.
Most shrimp cooks in seconds. I usually cook it for about 30 seconds per side (depending on the size). When you cook shrimp observe its color and texture. The color turns from gray to pink. Also, the texture changes from translucent to solid.
If you want to have a good tasting Alfredo sauce, use real, freshly grated Parmesan cheese. You can find it in the refrigerated section of the grocery store with the rest of the cheese. I never use pre-grated cheese in any of my recipes. I don’t like how many extra additives and anti-caking agents it has.
Lower the heat when you add the cream. Don’t let it boil. Stir constantly while you are making the sauce. It should simmer gently.
Season every step of the way. Add salt to the pasta water. Then salt the shrimp right before cooking. Finally check the sauce for seasoning.
Spaghetti with Shrimp and Lemon Alfredo Sauce
Ingredients
- 4 oz dry uncooked spaghetti I used whole wheat
- 2 lemons
- 1 Tbsp extra virgin olive oil
- 1 lb extra large raw shrimp peeled, deveined (16-20 per pound)
- salt and pepper to taste
- 1 garlic clove finely chopped, pressed
- 1 cup heavy whipping cream
- ½ cup Parmesan freshly grated
- 1 tbsp unsalted butter
Instructions
- Add water in a deep pot. Bring it to boil. Use a vegetable peeler or a knife to peel one lemon. Make sure you scrape only the yellow part of the lemon skin. Once the water is boiling add salt and the lemon peel and the dry spaghetti. Then boil the pasta according to the package directions.
- While the pasta is cooking preheat a deep pan to medium heat and add the extra virgin oil it. Use a paper towel to pat dry the shrimp and season it with salt and pepper. Cook the shrimp in the pan for about 30 seconds per side. Then remove from the pan.
- Check the spaghetti. If they are done drain them from the water but save about a cup from it.
- In the same pan you cooked the shrimp add the butter and 4-5 slices of lemon. Reduce the heat to low. Cook the lemon slices for about a minute per side and remove from the pan.
- Add the pressed garlic and the heavy cream in the same pan you cooked the lemons in. Stir slowly and continuously for about 5 minutes or until the cream reduces a bit. Then add the grated Parmesan and continue stirring for about a minute or until the sauce thickens. Turn the heat off.
- Finally add the shrimp and the spaghetti and the cooked lemons in the pan with the sauce. Add a little bit of pasta water to the pan and stir(¼ – ½ cup depending on how thick you like your sauce). Check for seasoning. Add salt and pepper if needed. Zest one whole lemon over the pasta. Stir well and serve right away.
- Store leftovers in an airtight container in the fridge for 2-3 days. Preheat before serving.
