When it comes to bright, zesty Italian flavours, nothing hits the spot quite like Giada De Laurentiis’ Lemon Spaghetti with Shrimp. Sourced directly from Giadzy, this recipe is a masterclass in how to elevate simple ingredients into a dish that feels vibrant and celebratory. The combination of fresh lemon, salty Parmesan, and briny capers creates a sophisticated flavour profile that is perfect for summer dining or whenever you need a quick, impressive meal.
This dish relies on the quality of your olive oil and the freshness of the lemon to bring the spaghetti to life. By pan-searing the shrimp separately and then tossing everything in a light, emulsified lemon-Parmesan sauce, the pasta remains tender and perfectly coated without feeling heavy. It’s a refreshing departure from cream-based sauces, and it’s become a staple in our home kitchen.
Whether you are a seasoned home cook or just starting out, this recipe is incredibly forgiving and delivers restaurant-quality results every single time. It’s clean, zesty, and guaranteed to be a crowd favourite.
Giada Lemon Spaghetti With Shrimp
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings5
minutes20
minutes630
kcal25
minutesThis vibrant Lemon Spaghetti with Shrimp from Giadzy is a citrus-forward delight. Featuring tender shrimp, a bright lemon-Parmesan emulsion, and the crunch of fried capers, it is the signature light-yet-satisfying dish you can find more of over at Whisked In.
Ingredients
- For The Shrimp:
1 tbsp extra-virgin olive oil
¾ lb large shrimp, peeled and deveined
¼ tsp kosher salt
⅛ tsp freshly ground black pepper
- For The Pasta:
1 lb spaghetti
⅔ cup extra-virgin olive oil
⅔ cup grated Parmesan cheese
1 tbsp lemon zest
½ cup fresh lemon juice (approx. 2 large lemons)
½ tsp kosher salt
¼ tsp freshly ground black pepper
⅓ cup fresh basil, chopped
2 tbsp capers, fried briefly in a little olive oil
Directions
- Sear the shrimp: In a medium skillet, heat the olive oil over medium-high heat. Season the shrimp with salt and pepper, add to the pan, and cook until pink and cooked through (about 3 minutes per side). Set aside.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, about 8 minutes. Drain, making sure to reserve some of the pasta water.
- Make the sauce: While the pasta cooks, whisk the olive oil, Parmesan, lemon zest, and lemon juice in a large bowl.
- Toss: Add the drained pasta, cooked shrimp, and the lemon sauce to the bowl. Toss well, adding the reserved pasta water (¼ cup at a time) until the pasta is perfectly moist.
- Finish: Stir in the salt, pepper, and fresh basil. Top with the fried capers and serve immediately.
FAQs
Why do I need to fry the capers?
As suggested by the Giadzy recipe, frying capers in a little olive oil transforms their texture, making them delightfully crispy and reducing some of their intense brine, which adds a fantastic contrast to the soft pasta.
Can I use different pasta shapes?
Yes, while spaghetti is traditional, this sauce works beautifully with linguine or angel hair. Whatever you choose, be sure to cook it until it’s just al dente so it maintains the right structure when tossed.
Why is reserved pasta water important?
The starchy pasta water is the secret to emulsifying the olive oil and Parmesan into a cohesive, silky sauce. Without it, the sauce can feel oily rather than creamy—if you need more tips on achieving the perfect pasta texture, check out our guides at Whisked In.
How do I ensure the lemon sauce doesn’t separate?
The key is the whisking process. By whisking the olive oil, cheese, and juice together in the bowl before adding the hot pasta, you create a stable base. Adding the pasta while it’s still hot helps the cheese melt perfectly into the emulsion.
Can I make this dish ahead of time?
This dish is best served immediately after tossing, as the lemon sauce can be absorbed by the pasta if it sits too long. If you’re prepping for a party, you can cook the shrimp and measure out the sauce ingredients, but wait to combine until right before serving.
