Sedan Spaghetti with Lemon-Pepper Shrimp

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A classic Italian pasta dish featuring plump shrimp and a zesty lemon-pepper finish, perfect for a quick weeknight dinner. This Italian-inspired pasta recipe, ready in about 35 minutes, pairs spaghetti, shrimp, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Italian cuisine 650 cal/serving

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Ingredients

12 oz spaghetti
1 lb shrimp
3 tbsp olive oil
4 cloves, minced garlic
1, zested and juiced lemon
1 tsp, freshly ground black pepper
1/4 cup, chopped parsley
1 tsp salt
1/4 tsp red pepper flakes
1/2 cup, freshly grated Parmesan cheese

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Instructions

Step 1: Bring a large pot of salted water (with 1 tsp salt) to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 30 seconds until fragrant—do not brown the garlic.
Step 3: Add 1 lb peeled and deveined shrimp to the skillet, season with 1 tsp freshly ground black pepper, and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
Step 4: Return the drained spaghetti to the skillet with 1/2 cup reserved pasta water, 1 tablespoon lemon juice, and 1/4 cup chopped parsley. Toss vigorously for 1 minute until the sauce coats the pasta strands.
Step 5: Return the shrimp to the skillet and add 1 teaspoon lemon zest. Toss for 1 minute until heated through, then stir in 1/2 cup freshly grated Parmesan cheese until melted and glossy.