After seeing this recipe for lemon spaghetti, I knew I had to make it because I've had a slight obsession with lemon flavors ever since I made that lemon chicken a couple of months ago. The original recipe was made with parmesan chicken, but we just had chicken a couple of nights ago so I decided to make it with shrimp and some peas that I had in my freezer. This was a good recipe, although I do have some suggestions. First, I made the 1/2 pound as recommended, but I think I could have made a whole pound and still have enough sauce to coat the spaghetti. Then again, I did use thin spaghetti so that could have played a factor. Also, I ran out of lemon juice and only filled a little over half of a 2/3 cup so I supplemented extra olive oil for the lemon juice, but still had a very distinct lemon flavor shine through. I would probably use these amounts next time too.
Source: ...and a cookie for dessert, originally from Lovestoeat's blog
1/2 box spaghetti (I used thin spaghetti)
2/3 cup lemon juice (I used a little over half of 2/3 cup and supplemented olive oil for the rest)
2/3 cup olive oil
2 tbsp dried basil
1 tsp black pepper
1 tbsp garlic powder
Prepare pasta according to package directions. Whisk all other ingredients together. Toss pasta with the lemon sauce and serve immediately.
For the shrimp & peas mixture - I added some olive oil to a pan and sauteed a clove of garlic, the shrimp & peas until the shrimp were pink and the peas were heated through.Pin It