Lemon Infused Spaghetti, with Sundried Tomatoes & Shrimp

This is a pasta dish with a twist. It’s very easy to put together and is refreshing and light.

I can eat plates of this at one go!


Ingredients
1 box of spaghetti (500g), or any kind of pasta that you like
3 large lemons (rind only)
250g sundried tomatoes (marinated in oil)
300g shrimp (peeled and tails removed)
3 tablespoons garlic minced
About 2 t salt + 1 t ground black pepper (or just use Masterfoods Garlic Pepper seasonings)
8 to 10 lugs of extra virgin olive oil (about 1/3 C)
2 tablespoons white wine
Juice of 1 lemon
Grated parmesan cheese to taste
Mint and parsley to garnish

Method

Peel and wash 300g of shrimp. Add more if you like shrimp. I usually add LOTS. Add scallops too if you have some. Yum.

Using a vegetable peeler, carefully remove the rind of 3 lemons into large strips. You want the yellow parts only, not the white bitter parts.

Slice the lemon rind into thin strips.

Drain the marinated sundried tomatoes and slice them into strips too.

This is my favourite brand of pasta. I’ve been using Barilla for years and it has never failed me. Their Spaghetti No. 5 is delicious with wonderful texture. It cooks to perfection in boiling water for 8 mins flat.

Cook a box of spaghetti according to the package’s instructions. Place the pasta in boiling water with a generous pinch of salt and some cooking oil to prevent sticking. Stir it occasionally.

While the pasta is cooking, fire up a large wok and add 2 T of extra virgin olive oil.

When the wok is hot and smoking, add 3 T minced garlic. I used minced garlic in a jar. I use this for emergencies, when I don’t have time to peel and mince fresh garlic.

Stir fry for 15 seconds till garlic start to smell fragrant.

Add the shrimps to the hot wok. Stir around quickly for about 20 seconds. Shrimp cooks real fast.

Add the lemon rind and sundried tomatoes. Stir them in with the garlic and shrimp.

Add 2 T of white wine.

Grab your finest bottle of extra virgin olive oil and give it a few lugs into the wok. About 1/3 C worth. You just need enough oil to evenly coat the spaghetti.

Stir fry until the oil is warmed through. Then turn down the heat.

The pasta should be ready now. Drain the pasta (do not rinse!) and shake off as much excess water as possible. Pour the hot pasta into the wok.

Toss evenly.

Squeeze in the juice of 1 lemon (from the 3 lemons that were peeled earlier).

Season the pasta with 2 teaspoons of salt or more. And 1 teaspoon of finely ground black pepper.

I like to use Masterfoods Garlic Pepper Seasonings in replacement of salt and pepper in my cooking. It’s delicious and easy.

At this point, TASTE and adjust seasonings.

Note:
- Make sure the pasta is evenly coated in oil, or it will be dry to the taste.

- Add enough salt and pepper, or it will be bland. Be generous. Trust me.

- Add more lemon juice if it’s not lemony enough. Especially if the lemons are small.

Next, give a good shake of grated parmesan cheese over the pasta. I always keep a bottle of this in the freezer for days when I don’t have time to grate fresh parmesan. So convenient!

Slice some mint leaves into strips (stack up the leaves, roll them up and then slice), and chop up some english parsley and garnish the pasta generously with it.

I served the pasta in the wok on the dining table. It looked really good.

Printable recipe is here. (large file, please wait for it to download & display)

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16 Comments

  1. Wow! Wow! Wow! Printable version! Thanks!

    Of course I trust you on this one, just like the rest. ;)

  2. Saw your blog by chance and really like it :) Mainly because I am married to a Kiwi and we go there yearly to visit my in-laws, thus am able to relate to those lovely places you visited in NZ ! Will continue reading and thanks for sharing your recipes :D
    Maybe one day when we move to NZ, I will bump into you on the streets.. Take care and have fun.

    • Hi Mich, thanks for your note! Yes, we may just bump into each other on the streets. But you’ll have to call out to me first. Haha.. =)

  3. Hey, you really took my feedback seriously eh? Haha… THKS! It’s much easier now with lesser pages to print. =) Btw, thx for the dinner idea for Sun night!

    • Of course! You gave me a great suggestion. =) Enjoy your Sunday!

  4. Oh yeah I would have to call out to you… absolutely! :D
    BTW, which part of Auckland do you guys live? Over the bridge?

  5. ohhh nice, we stay w in-laws at St Heliers whenever we go.
    So we are close !
    BTW, tried the recipe yesterday and i thought it was awesome :D

  6. Nice! Gonna try this for my husband’s birthday this weekend! Do you think it will still taste great without the parsley, mint and parmesan?

    By the way, tried your fish in butter recipe last week, super delicious. I literally gasp when I first tasted it, thinking “you mean *I* made this?” ;-)

    • Hi Grace, glad you made the fish. It’s so good, isn’t it? I love it.

      This pasta is good without the parsley and mint. They are mostly for garnishing and to make the dish look really pretty. Although the mint does make the lemon in the pasta pop. Somehow mint and lemon go really well together. Parmesan cheese is a MUST. The taste was flat till the parmesan cheese went in. Have fun!

  7. oh no!!! i was looking for the recipe on fish in butter sauce & i couldnt find it! could you pleasee help? is it under a dfferent name or something? or maybe im just getting old and slightly blind :3

    • It’s called Fish Meuniere.

  8. Hi Karen,

    If sundried tomato not available, you know how to make simple homemade one?

    thanks

    • Yes. Google “Moonblush Tomatoes” by Nigella Lawson.

      • we both love it…but it matters more when my hubby love it!

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