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Spaghetti al Limone mit großen Garnelen, frisch geriebenem Parmesan und Petersilie auf weißem Teller, serviert in einer sizilianischen Landhausküche mit Majolika-Fliesen und Terrassenblick – dazu eine Flasche Los Morros Sauvignon Blanc 2022 aus dem chilenischen Central Valley und ein gefülltes Weißweinglas.

Pasta al Limone with Shrimp

Spaghetti in a silky-smooth lemon-butter sauce, with quickly sautéed shrimp and freshly grated Parmesan—ready in 25 minutes. The secret lies in the moment the emulsion forms in the pan: butter, lemon juice, and starchy pasta water come together to form a sauce that coats every strand of pasta. Pair it with the Los Morros Sauvignon Blanc 2022 from Chile’s Central Valley: passion fruit, ginger, and mineral freshness.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Pasta, Seafood
Cuisine Seasonal
Servings 2 people
Calories 640 kcal

Equipment

  • 1 Großer Topf für die Pasta
  • 1 Große Pfanne (Edelstahl oder beschichtet)
  • 1 Reibe für Zitronenschale und Parmesan
  • 1 Zange oder Kochzange

Ingredients
  

FOR THE PASTA:

  • 250 g Spaghetti or Linguine
  • Coarse sea salt for the pasta water

FOR THE LEMON-BUTTER SAUCE:

  • 40 g Butter cold, diced
  • 2 garlic cloves finely chopped
  • Juice and zest from 1 untreated organic lemon
  • 80 ml Pasta water starchy – skim off before draining
  • 50 g Parmesan cheese freshly grated
  • sea salt freshly ground black pepper

FOR THE SHRIMP:

  • 250 g Shrimp raw, peeled, size 16/20
  • 1 EL Extra Virgin Olive Oil
  • 1 garlic clove pressed
  • sea salt white pepper
  • juice of half a lemon for deglazing

FOR SERVING:

  • Freshly grated Parmesan
  • Lemon zest freshly grated
  • Fresh parsley leaves
  • Freshly ground black pepper
  • Extra virgin olive oil

Instructions
 

COOKING PASTA:

  • Bring the salt water to a boil—it should “taste like the ocean.”
  • Cook the pasta al dente according to the package instructions.
  • Before draining the pasta, skim off 80–100 ml of the pasta water and set it aside.
  • Drain the pasta and set it aside for a moment.

SAUTÉING SHRIMP:

  • Heat the olive oil in a skillet over high heat.
  • Add the crushed garlic clove and cook for 30 seconds to release the aroma.
  • Arrange the shrimp in a single layer—don't put too many in at once; they should fry, not steam.
  • Cook for 90 seconds per side, until they are pinkish-orange and lightly browned.
  • Deglaze with lemon juice, then season with salt and pepper.
  • Remove from the pan and keep warm.

LEMON-BUTTER SAUCE & EMULSION:

  • Reduce the heat to medium in the same pan.
  • Sauté the garlic in it for 1 minute until translucent.
  • Add cold butter to the pan and let it melt.
  • Add the lemon juice and lemon zest.
  • Pour in the pasta water and stir vigorously—the starch from the pasta water will bind the butter and lemon into a silky sauce.
  • Stir in the Parmesan and continue stirring until the mixture is smooth.
  • Add the pasta directly to the sauce and toss it with tongs—the sauce should completely coat the spaghetti.

SERVE:

  • Use tongs to twist the pasta into a nest shape and place it on preheated plates.
  • Place the shrimp on top.
  • Grate some fresh Parmesan and lemon zest over it.
  • Finish with parsley leaves and a dash of olive oil.
  • Finish with freshly ground black pepper.
  • Serve the Los Morros Sauvignon Blanc well chilled at 8–10 °C.

SIDE DISHES:

  • Mixed leaf salad with lemon vinaigrette.
  • Crispy baguette for mopping up the sauce.
  • Grilled zucchini slices with olive oil and fleur de sel.

Nutrition

Calories: 640kcalCarbohydrates: 58gProtein: 32gFat: 28g
Keyword Chile, Lemon Pasta, Los Morros, Pasta al Limone, Quick Pasta Recipe, Sauvignon Blanc, Shrimp, Spaghetti, Summer
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