Spaghetti and meatballs is the classic you’ve probably turned to a little too often. That’s fine, but we’re here to break you out of that rut. Switch it up and make this creamy, fresh, lemon pepper shrimp spaghetti that’s bursting with flavor. It’s fast and unforgettable. The ultimate weeknight dinner.
- 3/4 lb. spaghetti
- 2 tbsp. extra-virgin olive oil
- 1 1/2 lb. medium shrimp, peeled and deveined
- 3/4 tsp. kosher salt, plus more for water and seasoning to taste
- 1/2 tsp. McCormick ground black pepper, plus more for seasoning to taste
- 6 tbsp. fresh lemon juice, divided, plus wedges for serving
- 2 tbsp. butter
- 3 cloves garlic, minced
- 1 (8-oz.) block cream cheese, cubed
- 1/4 c. freshly chopped parsley leaves
In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
Meanwhile, in a large heavy bottomed skillet over medium-high heat, heat oil. Add shrimp and season with ¾ teaspoon salt and ½ teaspoon pepper. Cook, tossing occasionally, until shrimp is pink and just cooked through, about 4 minutes. Add 2 tablespoons lemon juice and toss to coat. Remove shrimp from skillet and reserve on a plate.
In the same skillet over medium-high heat, melt butter. Add garlic and cook until fragrant, 30 seconds. Add remaining ¼ cup lemon juice and cook, until reduced by half, 1 minute. Whisk in ¾ cup reserved pasta water and cream cheese. Bring to a simmer, whisking constantly, until cream cheese is completely melted into the sauce.
Add cooked pasta and shrimp to skillet and toss to coat. Add additional reserved pasta water if necessary to loosen sauce. Season to taste with more salt and pepper. Garnish with parsley and serve with lemon wedges.