Lemon Pasta With Grilled Shrimp

Ingredients

• To tasteCracked black pepper
• 3 to 4 per personGrilled shrimp (optional)
• 454 g (1 pound)Long pasta, either dried spaghetti or fresh fettuccine
• 60 ml (1/4 cup)Fresh lemon thyme, or fresh parsley or basil
• 1 mediumClove of garlic, minced
• 60 ml (1/4 cup)Olive oil
• Zest and juice of 2Lemons
• About 70 g (1/2 cup)Toasted pine nuts
• To tasteSalt and pepper

Instructions

1. 1

   Mix the sauce

   Stir together the olive oil, garlic, thyme, lemon zest and juice. Season with salt and pepper.

2. 2

   Add pine nuts

   Stir in the toasted pine nuts, then leave the mixture to stand for a couple of hours so the flavours meld.

3. 3

   Cook the pasta

   Boil the pasta in salted water until al dente.

4. 4

   Save pasta water

   Just before draining, scoop out a small cup of the pasta water.

5. 5

   Combine pasta

   Drain the pasta and return it to the pot. Add the lemon sauce and heat over high heat.

6. 6

   Loosen the sauce

   Add a little pasta water so the pasta does not dry out.

7. 7

   Finish heating

   As soon as the pasta is piping hot, take it off the heat and serve.

8. 8

   Top with shrimp

   Scoop the pine nuts from the bottom of the pot and scatter them over the pasta. Add grilled shrimp on top if using.

9. 9

   Serve with pepper

   Offer extra cracked black pepper, if desired.

What is lemon pasta?

Lemon pasta is a simple pasta dish dressed with lemon rather than a heavy, slow-cooked sauce. This version pairs citrus with olive oil, garlic, fresh herbs and pine nuts, then offers grilled shrimp as an optional topping.

There is no specific cuisine or origin given for this recipe. Its appeal is in the contrast of sharp lemon, fragrant herbs and toasted nuts, all brought together with a little pasta water.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 18g protein, 82g carbs, 28g fat.

Most of the carbohydrate comes from the pasta, while olive oil and pine nuts provide much of the fat. Shrimp adds protein, and the herbs, garlic and lemon contribute comparatively little energy. For a more balanced plate, serve it with a portion of vegetables alongside.

Choose the pasta and herbs

Pasta shape: Long pasta is the key choice here; dried spaghetti or fresh fettuccine both suit the light, oily dressing. Cook it just until al dente so it keeps its texture when tossed in the hot sauce.

Herbs: Lemon thyme gives the dish a citrusy herbal note, while parsley or basil are offered as alternatives. Use one of these options rather than combining them.

Make the lemon dressing

Lemon: Both zest and juice go into the dressing, so the sauce gets fragrant citrus oils as well as tartness. Mix them with the olive oil and garlic before the pasta is ready.

Resting: The method suggests leaving the dressing with the pine nuts for a couple of hours. This helps the flavours mingle, so allow for that resting time if following the method as written.

Use pasta water well

Reserve: Lift out a small cup of pasta water just before draining. It is easiest to remember this while the pasta is still in the pot.

Adjust: Add the water a little at a time as you toss the pasta with the dressing. Stop once the pasta is coated and no longer looks dry.

Check the texture

Pasta: Al dente pasta should be cooked through but still have a slight firmness when bitten. Check fresh fettuccine early, as it may cook more quickly than dried spaghetti.

Finish: Heat the dressed pasta until piping hot, then take it off the heat as directed. The sauce is light rather than creamy, with pine nuts providing a little crunch.

Serve and customise

Shrimp: Grilled shrimp is optional and goes on top just before serving. The recipe gives a guide of 3 to 4 shrimp per person.

At the table: Extra cracked black pepper is suggested for serving. A simple green salad or cooked vegetables would make a useful accompaniment without competing with the lemon.

Recipe notes & tips

• Salt the pasta water before adding the pasta.
• Zest the lemons before juicing them.
• Toast the pine nuts before mixing them into the dressing, as the ingredient list specifies.
• Reserve the pasta water just before draining so it is ready when you need it.
• Add pasta water gradually to avoid making the dressing too loose.
• Serve the shrimp on top so it remains distinct from the lemon dressing.

Variations

• Use parsley: Swap the lemon thyme for fresh parsley as suggested.
• Use basil: Choose fresh basil for a softer, sweet herbal note.
• Choose fettuccine: Use fresh fettuccine instead of dried spaghetti.
• Skip the shrimp: Leave off the optional seafood for a simple lemon and pine nut pasta.
• Add pepper: Grind extra cracked black pepper over each serving at the table.

Common mistakes to avoid

• Forgetting the reserved water: Scoop some out before draining, or you will miss the recipe's way to loosen the pasta.
• Overcooking the pasta: Stop at al dente so it keeps a little firmness.
• Adding too much pasta water: Pour it in gradually and stop once the pasta is no longer dry.
• Skipping the resting time: Let the dressing and pine nuts stand for a couple of hours if you want to follow the method as written.
• Leaving the pine nuts in the pot: Scoop them up from the bottom and use them to top the pasta.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan with a splash of water to loosen the pasta; add any shrimp when reheating or serve it separately.

Frequently asked questions