Spaghetti al Limone With Shrimp Recipe (2024)

The no cheese with seafood pasta is born out of the historic reality that places with fishing economies did not have the same access to cheese as those meat/dairy based inland areas. Lack of cheese kept it out of the seafood home cooking and lack of fresh seafood kept inland dishes cheese, or cheese and meat based. Today, modern Italians will mix available ingredients in 'untraditional' but exciting ways as shown in this great recipie.

The same quantity of dried tarragon was fine with this, though I can see how fresh would be extra nice. The recipe serves three people if two of them are tall, hungry men and one of those men is an adolescent who has spent the day in dance practice. There is a small amount left over.

Have a similar recipe and add a few tablespoons of capers to it.

The tarragon in my garden is calling out for this recipe, but I’ll be adding garlic.

Protip: *Always* reserve at least a cup of cooking water for any pasta dish. Just make it a habit. Depending on the other ingredients, substitutions, variations in taste, etc, it can rescue a recipe that’s going south on you.

Loved it. We are not fans of tarragon so I subbed fresh thyme and flat leaf parsley. Also since hubby likes a little spice, he added a few flakes of crushed red pepper. Dish was excellent with a Rioja for our wine choice. I will try this for friends soon. We have access to a lot of fresh NC shrimp!

You could make a quick shrimp stock from the shells and use it instead of wine. I do that often in other recipes.

I make a much simpler version of this: douse cooked spaghetti in olive oil, lemon juice, lemon zest and optional ground black pepper and or red pepper flakes. Serve with steamed broccoli and lots of parmesan. Added shrimpSounds like a good idea.

For those fearing it being too subtle in flavor and texture, consider sautéing a little minced shallot and garlic after removing the shrimp, but before adding the wine. Some toasted pine nuts at the end would add some complimentary flavor and crunch.

Salmon, cream cheese, tomato on toasted bread, breakfast.There goes no cheese and fish.And I am 100% pure Italian.Raised on my grandmother apron strings in Brooklyn.

It's Kosher salt. Kosher salt has a less heavy salt taste than table salt and is desirable as a "finishing" salt. Use table salt if you like; the results won't be as good.

I've been breaking that "no cheese with fish" rule ever since I learned there was such a rule.

I will be combining the cheese and seafood in my mouth.

Made this today with farfalle because that's what I have in store. Nice meal, quartered for One: <4 oz of shrimp, 2 oz of pasta and . . . a bit of this and some of that re: the other ingredients.Too-many recipes -- no, wait, ALL the recipes on NYT Cooking are for 4 or 8 or 12 servings. I think I'd faint if there was a recipe for 2 or, gods forbid, One! But, grateful, still, for the ideas and I'm enough of a cook to Figure It Out. Cheers!

I made added 3 cloves minced garlic to the tarragon and zest. Also I parboiled about a cup of chopped asparagus in 1.5 inch pieces. It was delicious!

This was outstanding. I had jumbo shrimp, so halved them lengthwise so they'd curl up around the spaghetti. I also sauteed some thinly sliced zucchini before the shrimp. Per other comments, added a little bit of garlic and shallot between the shrimp and the wine. Used dried tarragon plus a dollop of tarragon Dijon mixed in with the wine. Easy and delicious, will definitely make again.

I used feta cheese and homemade pasta, forgot about the wine and used pasta water instead. Fabulous.Fish and cheese are naturals together. Use what you have or like.

I love there is no garlic. Tired of using it in almost every recipe. Fresh tarragon & lemon are the stars here. I added sauteed quartered zucchini. Simple & delicious!!

Threw out all my other shrimp pasta recipes. This one is fabulous! I love that there's no cream.

I had a large half lemon, previously zested, which I squeezed for juice, then thinly sliced and added in lieu of zest, to the olive oil. I used parsley since I did not have tarragon, and added garlic and some crushed red chili peppers to the mix. Added shrimp after lemon pieces were browned. After removing the shrimp, I added in the lemon juice instead of wine, pasta and parmesan, and shrimp. Very tasty and flavorful.

My teenager loved this! He had seconds and took some for lunch for tomorrow. He asked me, "Have you made this one before?" and when I asked, "Why?", he said, "because it's so good!" And even though I only had vegan "butter" and Italian parsley (instead of tarragon), it was delicious!

Loved this

I added lots of garlic: can’t imagine making this without garlic. Marinated the shrimp as in the NYT dish Shrimp Scampi with Orzo.

I found the recipe a bit dry - should have added more wine before serving.

Browned frozen pearl onions in pan after I took out shrimp. Then added mushrooms, and finally peas. Delicious one pot recipe.

added shallot, garlic, preserved lemon, and red pepper flakes...so good!

Great version of Pasta al Limone with Shrimp. Necessity forced a few changes for me that turned out to be happy accidents: no tarragon so used dried oregano and threw in some chopped fresh baby spinach at the end, halved the pasta but kept all other ingredients per recipe, sauted some finely chopped garlic and red pepper flakes along with the lemon zest. Fresh, fresh Gulf Coast shrimp worked perfectly to turn out a super fine, super easy weeknight meal.

Amazing dish.

Very good! Used fettuccine, freshly made. I went a bit heavy on the lemon overall as I love it in all sorts of dishes. I also held back a north on the amount of pasta water, adding maybe 2/3c as I wanted to be sure I had a nice thick creamy sauce. I added Parmesan after serving out some for one person in our group (minimizing dairy) and it still came out superbly.

Very good! Used fettuccine, freshly made. I went a bit heavy on the lemon overall as I love it in all sorts of dishes. I also held back a north on the amount of pasta water, adding maybe 2/3c as I wanted to be sure I had a nice thick creamy sauce. I added Parmesan after serving out some for one person in our group (minimizing dairy) and it still came out superbly. I did use fresh tarragon and we agreed that more of that wouldn’t have been a good idea (tarragon is one of my go light herbs)