Spaghetti Chitarra with Lemon & Shrimp
Fresh square-cut egg pasta tossed in a foaming butter & lemon emulsion with succulent shrimp, garlic, Parmigiano Reggiano, and fresh parsley.
Mediterranean Freshness & Seafood
Fresh handmade spaghetti chitarra, succulent shrimp, cold butter, extra virgin olive oil, fresh lemon juice & zest, garlic, and aged Parmigiano Reggiano.
Quick Boiling Water & Foaming Butter Base
Drop the fresh handmade spaghetti chitarra directly into rolling salted boiling water — it needs only 90 to 120 seconds. Meanwhile, heat extra virgin olive oil and cold butter in a wide stainless steel skillet until gently foaming.
Al Dente Timing
Fresh egg chitarra cooks at lightning speed. Pull it out slightly underdone so it finishes cooking directly inside the lemon-butter sauce.
Searing Succulent Shrimp in Golden Butter
Add cleaned shrimp into the shimmering butter and olive oil. Sear on medium-high heat for about 60–90 seconds per side until they turn vibrant pink, tender, and caramelized on the edges.
Tender & Plump
Overcooked shrimp turn rubbery. Remove the pan from high heat as soon as they curl into a loose 'C' shape.
Pasta Transfer, Minced Garlic & Fresh Parsley
Lift the spaghetti chitarra directly from the boiling pot into the skillet, bringing along a splash of starchy cooking water. Toss in finely minced garlic and a generous handful of chopped fresh Italian parsley.
Gentle Garlic Infusion
Adding garlic along with pasta water prevents it from browning or turning bitter, releasing pure, fragrant aroma into the sauce.
Fresh Lemon Juice, Parmigiano & Emulsion Mantecatura
Squeeze fresh lemon juice over the pasta, scatter grated Parmigiano Reggiano, and vigorously toss and swirl the skillet. The lemon acidity, dairy fat, and starchy water whip into a glossy, velvety emulsion that clings tightly to every strand.
The Science of Emulsification
Vigorous tossing binds water and melted butter into a stable sauce without separating, while lemon brightens the rich seafood notes.
Artisan Pasta Nest & Seafood Presentation
Twirl the creamy spaghetti firmly using chef tongs and lay an elegant, structured golden pasta nest onto the plate. Carefully crown the apex with the succulent seared shrimp and spoon over the remaining velvety emulsion.
Keep the Plate Warm
A warmed ceramic plate ensures the delicate butter-lemon emulsion stays silky and doesn't congeal during serving.
Parmigiano Shower, Grated Lemon Zest & Final Serve
Finish with a generous flurry of freshly grated 24-month Parmigiano Reggiano, finely chopped parsley, and aromatic microplaned lemon zest over the steaming pasta. Serve immediately and enjoy the vibrant taste of the Italian coast!
Microplane Lemon Zest
Finely grating fresh lemon zest right above the hot pasta releases essential citrus oils into the steam, creating an irresistible aroma.
