Lemon Pasta with Shrimp

This recipe has about 350 calories per serving! It calls for 8 ounces of pasta, or about ½ the usual amount. Double the pasta, if you want, knowing that you will probably add more liquid to make more sauce. Barb L.

Serves: 4


8 ounces fettuccine, spaghetti, penne, or other shaped pasta (the photo shows angel hair)

3 lemons (after peeling and squeezing them, you should have about 1 cup of juice)

1 Tbsp Flying Olive Lemon, Garlic, Gremolata, a Single Varietal of Choice, or a Combination

8 cloves of garlic, thinly sliced

1/8 tsp crushed red pepper flakes, optional (Fellow wimps, this does not add much spiciness)

¼ cup chopped fresh flat-leaf (Italian) parsley

14-16 ounces fresh or frozen, thawed, peeled and deveined extra large shrimp

Freshly ground black pepper


Cook the pasta according to the package directions, minus 2 minutes (you’ll cook it additionally in the sauce). Drain and set aside.

Peel the skins of the lemons into long strips from top to bottom of the fruit using a vegetable (potato) peeler. Scrape off any of the white pithy parts off the lemon zest. Place the zest in a small skillet and add just enough water to cover the peels. Place over medium heat, bring to a simmer, and cook until they are just tender, about 5-7 minutes. Drain.

Place the drained peels on a cutting board and cut into ½” long by ¼” wide strips. Add 2 cups of cold water to the now empty pan that you cooked the peels in, and squeeze the juice from the remaining lemons into the pot. Add the lemon peels and bring to a simmer. Remove from the heat.

Pour the Flying Olive EVOO(s) of Choice into a large nonstick skillet. Place the pan over medium-high heat. Add the garlic and cook, stirring occasionally, until the garlic slices are a deep golden brown, about 2-4 minutes, being careful that they don’t burn. Add the red pepper flakes, if desired, and the parsley. Cook for 15 seconds. Season the shrimp with salt and pepper. Add them to the pan and cook until they are halfway done, about 3 minutes. Add the lemon peels and about 1 cup of the lemon broth. Add the drained pasta and cook until a sauce is formed. It should coat the noodles. If your noodles are dry and you need a little more sauce, add more of the lemon water and continue to simmer until the shrimp are done and the sauce covers the noodles and is creamy. Season with salt and pepper.

Divide the pasta among 4 plates.

Inspired by a recipe from the beautiful cookbook by Rocco Dispirito, Now Eat This! Italian. Favorite Dishes from the Real Mamas of Italy, All under 350 Calories. Grand Central Life and Style, NY, 2012.

Submitted by Barb L.