Easy Lemon Garlic Shrimp & Spaghetti

Happy Monday! This weekend flew by and I can’t believe it’s time to start another work week. On the bright side, I have recently began practicing yoga more regularly. Starting my day with yoga definitely makes me feel better {physically and mentally!} Until about a year ago, I was very dedicated to my yoga practice, but it got pushed to the side during house renovations and wedding planning.

Another great way to start the week off on the right food is with meal planning. Today, I am sharing a quick and easy recipe that can be incorporated into busy week nights. Easy recipes like this one make weeknight cooking totally do-able! Just remember to thaw and marinate your shrimp ahead of time {and if you don’t put them in a zip-top bag in a bowl of cool water as you’re prepping}.  You can whip up this meal for two in about 35 minutes or cut the time by skipping the spaghetti and adding more veggies.


15 Medium Shrimp, frozen and thawed

1/2 lb. Gluten-Free Spaghetti

1-2 Cups of Chopped Asparagus

1/8 Cup of Pasta Water

1/2 Small Yellow Onion, chopped

2 Cloves of Garlic, zested

1 Lemon, juice and zest

1/8 Tsp Black Pepper

1/2 Tsp Sea Salt

For the crunchy topping used 1/4 cup or less of  gluten-free panko bread crumbs, grated Parm or Pecorino Romano and a sprinkle of oregano.


Important Note: You must use an oven safe pan to transfer your dish from stove top to oven broiler.

Bring a pot of lightly salted water to a boil for spaghetti. Cook following instructions on box.

Over medium/low heat, add about 2 TBSP extra virgin olive oil to the pan and sauté onions until translucent and fragrant, about 5 minutes.

Turn heat to low and add garlic. Garlic burns easily, so keep an eye on the pan. You can shut the heat off completely if you’re working to prep the other ingredients on the slow side.

Over medium/low heat add asparagus and cook for about 15 minutes until soft then add lemon zest.

Transfer asparagus mixture to a bowl or push it around the perimeter of the pan to make room for the shrimp. Then place shrimp on each side until they turn from translucent to opaque. It only takes a few minutes per side.

Once shrimp is cooked through toss them with the asparagus, onions, garlic, cooked pasta and lemon juice with about 1/8 cup of water from the pasta pot.

Sprinkle with parmesan and panko bread crumbs then transfer to the broiler for 5 minutes. Finish it off with a sprinkle of oregano.

Easy dinner = DONE!


3 thoughts on “Easy Lemon Garlic Shrimp & Spaghetti

  1. […] I really enjoy cooking {if you haven’t figured that out already}, so the Calphalon pots and pans set I received gets a lot of use. Overall, I am pretty happy with this set with the exception of one pan that always burns. I love being able to transfer pans from the stove top to the oven. Regardless of the number of cookware items you request on your registry, be sure to include a high quality oven safe pan. This comes in handy when searing steaks, pork chops, one pot chicken dinners or want to broil shrimp. […]


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