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Lemon Fennel Shrimp with Spaghetti

Lemon Fennel Shrimp with Spaghetti. Fresh lemon, a bit of fennel seed, a dash of red pepper flakes added to shrimp served over a bed of lemon spaghetti.
Course: Main
Author: Cook This Again, Mom!


  • 4 ounces of your favorite Spaghetti cooked
  • Olive Oil
  • 1 Lemon you will need the juice and grated rind
  • Parsley fresh or dried
  • 1 pound of Shrimp cleaned and deveined
  • Olive Oil
  • 1 - 2 tablespoon Butter
  • 1/2 teaspoon Fennel Seed
  • 1/4 teaspoon Red Pepper Flakes
  • 1 - 2 heaping teaspoons Garlic chopped (to taste)
  • Salt to taste


  • Cook the spaghetti to your satisfaction, reserve about 1 cup of the hot water, then drain the pasta. Put the spaghetti back into the pan and add a drizzle of olive oil, half of the freshly grated lemon rind, and sprinkle of parsley. Set aside until the shrimp are ready.
  • While the pasta is cooking, warm up a skillet over medium heat. When ready, add the olive oil and butter to the skillet. Once the butter is melted, add the fennel seed, and red pepper flakes and stir for a moment. Add the garlic and then the shrimp. Make sure the shrimp is in a single layer in the pan.
  • You will need to cook the shrimp about 1 - 2 minutes per side, depending on the size of your shrimp. Once you turn the shrimp, add salt, the rest of the lemon rind, juice from 1/2 of the lemon, and a sprinkle of parsley. Stir everything together.
  • You can keep the spaghetti and shrimp separate or can can mix them together. Use the reserved pasta water if you need to loosen up the spaghetti a bit.


*Adjust cooking time based on the size of shrimp you use.