Lemony spaghetti with shrimp and basil


  • Prep Time30 mins
  • Total Time30 mins
  • Makes4 Servings
Lemony spaghetti with shrimp and basil

Lemony spaghetti with shrimp and basil
Photo, Angus Fergusson

Chatelaine Triple Tested

Stop piling on all that sauce and opt for a simple pasta dish tossed with the freshness of lemon and the herby sweetness of fresh basil. Add some shrimp and you've got a dish that will be sure to please.


  • 250 g spaghetti pasta

  • 3 tbsp extra-virgin olive oil

  • 454-g pkg frozen peeled black tiger shrimp, thawed

  • 1 garlic clove, minced

  • 2 tbsp fresh lemon juice

  • 2 tbsp diced preserved lemon peel

  • 1 tbsp preserved lemon brine

  • 1/2 cup chopped basil

  • 1/4 cup grated parmesan


  • Preserve lemons at least one week in advance. Get the recipe here.

  • Cook pasta in a large pot of boiling water, following package directions but omitting salt, until al dente, 6 to 8 min.

  • Heat a large frying pan over medium high. Add oil, then shrimp and garlic. Stir-fry until shrimp turns pink, 4 to 6 min. Remove from heat. Drain pasta and add to shrimp. Stir in lemon juice, preserved peel, brine, basil and parmesan.

Nutrition (per serving)

Calories 475, Protein 34g, Carbohydrates 50g, Fat 15g, Fibre 3g, Sodium 873mg.

Serving Tip: Omit shrimp and serve this pasta as a side dish with roast pork.

Shopping Tip: Shrimp come in many sizes, from tiny to colossal. Adjust cooking times as needed. We like to leave the tails on for a pretty presentation.