limoncello shrimp spaghetti

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Here’s a recipe that was created by my dear friend, and professional chef, Ruth Moser. She was the baker in residence at the first tearoom I worked for and is one of the most talented cooks I know. She served this when Jeff and I were dinner guests in her home.  It’s a delicious, truly unforgettable dish!

~Ruth’s Limoncello Shrimp & Spaghetti~

Serves 4-6

8 to 12 oz. spaghetti cooked “al dente”

2 pounds (26-30 raw) shrimp, peeled and deveined

1/4 cup extra virgin olive oil

2 large garlic cloves, pressed

1 bunch green onions, diced OR 1/2 cup purple onion, chopped

course sea salt and freshly ground black pepper, to taste

2/3 cup Limoncello liqueur + more for drizzling

1/4 cup fresh basil, minced

1/4 cup melted, unsalted butter

1 cup fresh grated Parmesan cheese + more for sprinkling

snipped, fresh chives

In a large saucepan, cook spaghetti according to package directions. Drain, rinse and toss with a little olive oil and half of the limoncello. Cover and set aside.

In large sauté pan, place olive oil and onions. Sauté on medium high heat for three to five minutes or until tender. Add garlic, shrimp, salt and black pepper. Sauté until shrimp is light pink and almost cooked through, about 5 to 10 minutes. Add remaining half of Limoncello. Stir.  Add minced basil and butter. Stir. Place this sauce and shrimp on the pasta in the big serving bowl. Top with Parmesan cheese and a few more grinds of fresh ground black pepper. Drizzle extra limoncello over the top and a little extra Parmesan cheese, if desired. Garnish with extra basil sprigs and fresh snipped chives for a pretty presentation. Toss everything together and enjoy with your favorite white wine!


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  7 comments for “limoncello shrimp spaghetti

  1. Ron Knapper
    April 19, 2012 at 1:11 pm

    I made my own homemade lemon cello from lemons I picked in Phoenix last year and was looking for recipes to use it. Your recipe caught my eye and I’m making it tonight. I’m going to add some sliced black olives for a little contrasting color. Can hardly wait for dinner tonight, thanks for the recipe

    • Melissa
      April 19, 2012 at 2:29 pm

      enjoy, Ron! 🙂

  2. July 28, 2014 at 8:36 pm

    This looks marvelous! I can’t wait to try it … definitely pinning this one! Thanks Melissa for another winning recipe. You’re the BEST 🙂

    • Melissa
      August 18, 2014 at 5:58 pm

      Thanks, Ann! I’m so happy you like it! XOXO ~M

  3. Terri
    April 1, 2017 at 9:45 pm

    Love Limoncello and prawns so this was a no brainer for us. Will add a little cornstarch to the Limoncello I mix with the prawns next time to thicken the sauce a bit and maybe some lemon zest. Super good!

    • Melissa
      April 3, 2017 at 2:10 pm

      Love your renditions! Thanks for sharing, Terri! 🙂

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