Shrimp Spaghetti

 I’ve been having a bit of a moment with pasta lately. Remembering my biggest inspiration in the kitchen my grandma - nonna Rosa. She knew everything about making pasta from scratch, and I learned a lot with her back there. She was all about meat, but because I'm more of a seafood person, we're going to cook the easiest recipe you will ever try - Shrimp Spaghetti! 

Seefood - Raw Shrimp

 Did you know shrimp is also one of the best food sources of iodine, a good source of omega-6 and omega-3 fatty acids!
 Homemade pasta - Spaghetti

Homemade pasta is even more delightful, but in our daily routine is more than okay just to open the spaghetti box! 

 Spaghetti Raw Pasta

  Choosing the brand you like better, your favorite, or a fancy one, it's up to you. The most important here is to have delicious pasta that makes you happy! 

  It is time to have all hands on the stove! Let's cook! 




  • 450g spaghetti
  • Salt for the water
  • Grated parmesan cheese, plus more for topping (optional)
  • Olive oil
  • Lemon zest and juice
  • 1-cup pasta water
  • 10oz Grape tomatoes washed or 02 fresh tomatoes peeled and chopped
  • Parsley and chives sliced thinly to add a fresh flavor


  • 400g shrimp peeled and deveined
  • Salt and pepper
  • Paprika
  • Olive oil
  • Garlic


In a medium sauce pan, heat the olive oil over medium-high heat. Season the shrimp with the salt, pepper, garlic, and paprika. Cook for 2 to 3 minutes or until pink and cooked through, then add tomatoes. Set aside.

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite. Drain, reserving 1-cup of pasta water. Whisk the olive oil, parmesan, lemon zest and juice in a large bowl to blend.

Toss the pasta with the sauce, shrimp and the reserved pasta water, adding it as needed to moisten. Season with salt and pepper. Stir in the parsley and chives sliced thinly.

When you make this recipe, if you post it, don't forget to tag us #ndtdesignatkitchen!

Enjoy it!!!!

shrimp spaghetti pasta


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