At the end of May, I set off with I Love Fruit & Veg from Europe to explore the enchanting Campania region in Italy. The sun sparkled on the sea, lemon trees filled the air with their fragrance, and my heart skipped a beat with every bite we tried – and believe me, we tried a lot. But one day in Sorrento truly stole the show.

We wandered into L’Antica Trattoria in Sorrento, a charming, traditional spot brimming with homemade warmth. There, I discovered Tagliolini al Limone e Gamberi – lemon tagliolini with prawns – and instantly fell in love. The fresh citrus, silky sauce, tender prawns, and that unmistakable aroma that screams “summer by the sea” made me know one thing: I had to recreate this at home.

Back in Germany, I experimented tirelessly – switching pasta types, trying gluten-free options, adjusting ingredients – until I perfected my gluten-free version. The only thing I skipped was the creamy spinach. My family was delighted anyway, and now this dish has become a regular in our home, still without spinach.

MY LOVE AFFAIR WITH ITALY

Italy is more than a destination on my map – it’s a passion, revealed in its flavors, colors, and aromas. Italian produce doesn’t just taste good; it’s sensational, as if made for moments like these. I brought home a suitcase full of treasures and even bought another bag locally: jars of olive oil, artisanal pasta, and now, for my recipe, sun-kissed Sorrento lemons – aromatic, vibrant, and utterly unique.

The best part? Our Campania adventure was packed with incredible restaurant finds – from cozy traditional trattorias to family-run gems where you truly taste the soul of Italy. 👉 Read my full travel story here.

If you share my Italy obsession, check out my posts from Lake Como, full of secret spots, foodie gems, and scenic walks along the Greenway del Lago, including a visit to Villa Carlotta in Cadenabbia.

LEMON STORAGE TIPS THAT ACTUALLY WORK

Speaking of lemons: Susanne (aka Lindenthalerin) shared a tip that keeps my Sorrento lemons fresh for months. Wash the lemons in warm water, dry them, and wrap each one individually in kitchen paper. It absorbs moisture and prevents mold. I even left the leaves on, wrapped them, and stored them in a plastic bag in the fridge drawer. I’ve had these lemons since May, and it’s now October – they still look freshly picked. A little kitchen miracle!

WHY GOOD PAST MAKES ALL THE DIFFERENCE

In Italy, I discovered my favorite pasta: Rummo (no sponsored post, just honest love!). Bought in a small shop for much less than in Germany, Rummo pasta is exceptional. Its slightly rough surface allows sauces – creamy, tomato-based, or lemony – to cling perfectly. Thanks to their traditional, slow processing method (Lenta Lavorazione®), it stays al dente and never overcooks – ideal for seafood or creamy dishes. They also offer gluten-free options.

WORLD PASTA DAY – A CELEBRATION WORTH LOVING

Before we dive into the kitchen, a few words on World Pasta Day:

• Celebrated annually on October 25th, also called International World Pasta Day.
• First launched in 1995 when 40 pasta makers from around the globe met at the inaugural World Pasta Congress.
• The day celebrates pasta’s diversity, encourages culinary creativity, new recipes, and everyday love for this simple yet beloved staple.

Today, I’m thrilled to share my recipe – not just a pasta dish, but a little journey to Campania, to those Sorrento moments, and to summer flavors. My family loves it, and yours will too.

INGREDIENTS SPAGHETTI AL LIMONE WITH SHRIMP

2 organic lemons (Amalfi), halved and hollowed

1 organic lemon, zest & juice

100 g butter

5 tbsp olive oil*

2 garlic cloves, pressed

12 shrimps

Chili, to taste

1 bunch fresh basil

Parmesan (Parmigiano Reggiano*), to taste

1 pack Rummo Spaghetti No. 3 (gluten-free*)

INGREDIENTS FOR TOPPING

Lemon zest + Parmesan, to taste

100 g lumpfish roe

PREPARATION

PREPARE THE LEMONS 

Hollow two large Amalfi lemons for presentation.

Carefully peel the zest from another lemon (yellow only) and squeeze the juice.

SAUTÉ THE SHRIMP 

Melt butter, add olive oil and garlic, then place the shrimp in the pan. Sprinkle with chili and add one basil stem. Gently cook until flavors combine.

ADD ACIDITY 

Pour in the lemon juice and grate some Parmesan into the sauce. Tear the basil leaves and mix in.

COOK THE PASTA 

Boil pasta until al dente, adding two wide lemon strips to the water for subtle flavor. Reserve a cup of pasta water before draining.

COMBINE

Toss the pasta into the sauce. Remove the basil stem, add remaining lemon zest, and stir with Parmesan until creamy.

SERVE

Plate the pasta in one half of the hollowed lemon. Place a scampi on top, sprinkle with chili and lemon zest, drizzle with sauce and olive oil, and top with a spoonful of sea hare roe. Garnish with a basil leaf.

Buon appetito!

Susan

The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥

Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag#labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥

Sign up for my newsletter, and I’ll email you my latest recipes, travel reports, and trends once or maybe 2x a week for free.