Some recipes are requested by my clients again and again. They’re usually meals that Tres and I also prefer eating over and over, so I spend a lot of time in my kitchen repeating dishes. Two big positives come from this: 1) I learn to perfect them over time and 2) We get to eat them on the regular. This lemon spaghetti happens to be one of those recipes. It just never gets old. It’s fresh, clean and makes me feel like I’m on the coast of Italy when we eat it. The Trader Joe’s red shrimp I use is so very legit. I don’t LOVE shrimp, so the fact that this one is pre-frozen and still delicious says a lot! But any shrimp you love works great in this recipe. You could even forgo the shrimp all together for a fantastic meatless meal.
1 pound spaghetti
1 pound Trader Joe’s Argentinian Red Shrimp (or shrimp of choice) - thawed
1 tablespoon + 1/2 cup good quality extra virgin olive oil
Kosher salt and pepper
1 cup shredded parmesan, plus more for serving
4 lemons - zested and juiced
3 tablespoons torn mint leaves
Preheat oven to 425 degrees. In a heavily salted pot of water, boil the spaghetti until al dente. Drain and save the pasta water. On a sheet pan, toss together the shrimp, 1 tablespoon olive oil, 1 teaspoon of salt, and a dash of pepper. Roast for 8 to 10 minutes or until cooked through. In a glass jar, add 1/2 cup of olive oil, a heavy dash of salt and pepper, parmesan, and lemon zest and juice. Shake together until combined. Add the spaghetti and lemon mixture to a large serving bowl and toss together with about 1/4 to 1/2 cup pasta water until combined. Top with shrimp, parmesan, and mint.