Updated: Feb 20
One of the simplest and least demanding recipes of Neapolitan cuisine is this delicious first course consisting of very few ingredients. Spaghetti al limone is an ancient recipe made for the first time (probably) in one of the kitchens of small lemon growers of the Amalfi coast.
A dish full of aromas with a sour but sweet flavor, that only lemons from southern Italy can bring. A light, fresh, yet creamy pasta best prepared when lemons reach full ripeness and the juice is less sour, ideal for the summer.
1/4 cup fresh squeezed lemon juice
1/4 cup extra virgin olive oil
1 tsp red pepper flakes
1 garlic clove thinly sliced
1 tbsp fresh chopped parsley
2 tbsp lemon zest
1/2 lb peeled shrimp
1/2 cup sea salt (for pasta water)
1. Bring pasta to a roiling boil and add 1/2 cup of sea salt to water - add Spaghetti. It will take around 8-10 minutes to cook al dente
2. Preheat pan on low/medium heat. Add drop of water to pan, if it sizzles the pan is ready to add olive oil
3. Coat pan with olive oil
4. Add thinly sliced garlic and fresh chopped parsley
5. When garlic starts to brown add lemon zest, lemon juice, and red pepper flakes
6. Let simmer until slightly reduced, then add shrimp
7. Add 2 ladles of pasta water to mixture
8. Turn to simmer and let reduce by 1/3 or until mixture starts to become thick, make sure not to over reduce!
9. Add pasta to sauté pan and mix
10. Garnish with remaining lemon zest, parsley, and finish with extra virgin olive oil. Last but not least, MANGIA!