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A close up of a fork in a bowl or shrimp spaghetti.
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5 from 1 vote

Shrimp Spaghetti with Nduja and Lemon

The most delicious and vibrant Shrimp Spaghetti made with spicy 'Nduja (Calabrian salami), zesty lemon and fresh parsley in a simple tomato sauce. This recipe is really easy to make and is full of flavour, ready in just 25 minutes!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: pasta
Cuisine: Italian
Servings: 4 servings
Calories: 493kcal
Author: Emily Kemp


  • 14 oz spaghetti (400g)
  • 1 cup large shrimp (prawns) cleaned, deveined and roughly chopped (160g)
  • 21 oz crushed tomatoes (600g)
  • 1 tablespoon ‘Nduja (or use 1 teaspoon chilli flakes)
  • ¼ cup dry white wine (60ml)
  • Zest of 1 lemon
  • A large handful fresh parsley finely chopped
  • 1 tablespoon olive oil
  • salt and pepper to season


  • Bring a large pot of water to a boil and salt it well.
  • Add the olive oil to a large pan or skillet, add the Nduja and cook for about 1 or 2 minutes until it starts to melt.
  • Add the pasta to the boiling water and cook until al dente (around 8-10 minutes).
  • Add the white wine to the Nduja and reduce by half then add the crushed tomatoes with a pinch of salt and pepper and simmer for around 10 minutes or until the pasta is cooked.
  • About 1 or 2 minutes before the spaghetti is ready add the chopped shrimp to the tomato sauce and simmer until they turn pink, then add the spaghetti along with the parsley, lemon zest and little pasta water (1-2 tablespoons) toss well until everything is combined and serve.



Calories: 493kcal | Carbohydrates: 86g | Protein: 21g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 53mg | Sodium: 484mg | Potassium: 713mg | Fiber: 6g | Sugar: 9g | Vitamin A: 411IU | Vitamin C: 14mg | Calcium: 95mg | Iron: 3mg