Somewhere, beyond the sea, waiting for you is… this Sea Spaghetti! Although, it’s actually waiting for you in your kitchen (anywhere on land is beyond the sea, right?). Tender spaghetti acts as a sea bed, with a creamy, tangy lemon sauce complete with waves of garlic flavor… and there’s even perfectly cooked shrimp swimming in it all! Sea Spaghetti is certainly seaworthy and about to take your taste buds on an ocean voyage!
Ingredients
- 3/4 pound spaghetti
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds raw medium shrimp, peeled and deveined
- 3/4 teaspoon kosher salt, plus more, to taste
- 1/2 teaspoon ground black pepper, plus more, to taste
- 6 tablespoons fresh lemon juice, divided
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 (8-ounce) package cream cheese, cubed
- lemon wedges, optional, to taste, for serving
- 1/4 cup parsley leaves, freshly chopped, for garnish
Directions
Step 1 –In a large pot of salted, boiling water, add the spaghetti and cook until al dente, according to the package directions.
Step 2 –Reserve 1 cup of the pasta water and drain the remainder.
Step 3 –Return the spaghetti to the pot.
Step 4 –In a large, heavy-bottomed skillet over medium-high heat, add the olive oil.
Step 5 –Add the shrimp to the hot oil and season them with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper.
Step 6 –Cook the shrimp, while tossing occasionally, until they are pink and they reach an internal temperature of 145 degrees F, about 4 minutes.
Step 7 –Add 2 tablespoons of the lemon juice to the shrimp and toss to coat.
Step 8 –Transfer the shrimp to a plate.
Step 9 –In the same skillet over medium-high heat, melt the butter.
Step 10 –Add the garlic and cook until fragrant, about 30 seconds.
Step 11 –Add the remaining lemon juice and cook until reduced by half, about 1 minute.
Step 12 –Add 3/4 cup of the reserved pasta water and the cream cheese and whisk to combine.
Step 13 –Bring the sauce mixture to a simmer, while whisking constantly, until the cream cheese is completely melted.
Step 14 –Add the cooked spaghetti and the shrimp to the skillet and toss to coat.
Step 15 –Add the remaining pasta water, as needed to loosen the sauce, although you may not need all of it.
Step 16 –Season the pasta mixture with the extra salt and the extra pepper.
Step 17 –Serve the pasta with the lemon wedges, garnished with the parsley.
