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Spaghetti al Limone with Shrimp

Spaghetti al Limone with Shrimp

Try it with gluten free Pasta!

Course after work cooking, Pasta, seafood
Cuisine italian cuisine
Keyword Spaghetti al Limone with Shrimp
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 People
Author Labsalliebe

Ingredients

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
  • Parmigiano Reggiano* Parmesan to taste
  • 1 pack Rummo Spaghetti No. 3 gluten-free

INGREDIENTS FOR TOPPING

  • Lemon zest + Parmesan to taste
  • 100 g lumpfish roe

Instructions

PREPARATION Spaghetti al Limone with Shrimp

PREPARE THE LEMONS

  1. Hollow two large Amalfi lemons for presentation.
  2. Carefully peel the zest from another lemon (yellow only) and squeeze the juice.

SAUTÉ THE SHRIMP

  1. Melt butter, add olive oil and garlic, then place the shrimp in the pan.

  2. Sprinkle with chili and add one basil stem.

  3. Gently cook until flavors combine.

ADD ACIDITY

  1. Pour in the lemon juice and grate some Parmesan into the sauce.

  2. Tear the basil leaves and mix in.

COOK THE PASTA

  1. Boil pasta until al dente, adding two wide lemon strips to the water for subtle flavor.

  2. Reserve a cup of pasta water before draining.

COMBINE

  1. Toss the pasta into the sauce.

  2. Remove the basil stem, add remaining lemon zest, and stir with Parmesan until creamy.

SERVE

  1. Plate the pasta in one half of the hollowed lemon.

  2. Place a scampi on top, sprinkle with chili and lemon zest, drizzle with sauce and olive oil, and top with a spoonful of lumpfish roe.

  3. Garnish with a basil leaf.