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There are many interpretations of the classic Italian pasta dish, spaghetti al lime or spaghetti with lemon. Some call for an alfredo-like sauce made from cream, butter, and parmesan, while others just go for olive oil, lemon juice, parmesan, and starchy pasta water. This particular recipe, which adds sautéed shrimp, white wine, and fresh tarragon to the mix, tends to be easier to prepare. Without the addition of cream, the sauce has a lighter lemon taste that harmonizes wonderfully with the tender saltiness of the prawns. Tarragon adds a fragrant note and a little complexity to an otherwise fairly simple dish. Finally, if there was time for spring for freshly grated Parmigiano Reggiano, this would be the time. In a straightforward recipe like this one, the quality of each ingredient is paramount.