Shrimp & Lemon (spaghetti Alla Chitarra) Recipe

Boil water and cook pasta

Bring a large pot of water to a rolling boil. Add 2 tablespoons coarse salt. Add the spaghetti alla chitarra and cook until just al dente according to package instructions (usually 8–10 minutes). Reserve 250 ml of the pasta cooking water, then drain the pasta and toss briefly with 1 tablespoon olive oil to prevent sticking. Keep warm.

Prepare shrimp

Pat the shrimp dry with paper towels and season lightly with 1/2 teaspoon sea salt and a few grinds of black pepper.

Sear shrimp

In a large, wide sauté pan over medium-high heat, warm 1 tablespoon extra-virgin olive oil. Add half the shrimp in a single layer and sear 1–1.5 minutes per side until just opaque and lightly golden. Transfer to a plate and repeat with another tablespoon oil and the remaining shrimp. Do not overcook; shrimp will finish in the sauce.

Build the sauce

Reduce heat to medium. Add remaining 1 tablespoon olive oil and 30 g butter to the pan. Add the minced shallot and sliced garlic; sauté 1–2 minutes until fragrant and translucent but not browned. Add 1/2 teaspoon red pepper flakes and cook 20 seconds. Pour in 100 ml dry white wine and deglaze, scraping any browned bits; simmer until reduced by about half (about 2–3 minutes). Add 150 ml warm stock and bring to a gentle simmer.

Finish sauce with shrimp and lemon

Return the seared shrimp to the pan and warm through for 1 minute. Stir in 1 tablespoon lemon zest. Taste and adjust seasoning with remaining salt and black pepper. Turn off heat.

Prepare avgolemono-style emulsified sauce

In a medium bowl whisk together 2 egg yolks, 60 ml fresh lemon juice, and 30 ml heavy cream (optional) until smooth. Temper the egg-lemon mixture by slowly whisking in 3–4 tablespoons of the hot pan sauce (taken from the sauté pan) to bring the mixture up in temperature—add it in a slow stream while whisking constantly. Once tempered, slowly whisk the warmed egg-lemon mixture back into the pan with the sauce off the heat, stirring constantly to form a glossy, silky emulsion. If sauce seems too thick, add 2–4 tablespoons reserved pasta water to loosen gently. Keep the sauce under gentle residual heat only; do not boil after adding the egg mixture or it will curdle.

Toss pasta with sauce

Add the drained spaghetti alla chitarra to the pan with the sauce and shrimp. Toss gently for 1–2 minutes over low heat, adding reserved pasta water 1–2 tablespoons at a time as needed to create a glossy coating that clings to the pasta.

Add herbs and butter

Stir in the chopped parsley, dill, and optional mint, and the remaining 30 g butter (if you did not use earlier). Toss until evenly distributed and the butter is melted, creating a silky finish.

Serve

Divide among 4 warm plates. Finish with grated Pecorino Romano or Parmesan to taste, an extra sprinkle of lemon zest if desired, and a wedge of lemon on the side. Serve immediately.