Creamy Lemon Shrimp Pasta with Spring Vegetables
The type of recipe that makes people swoon, this creamy lemon shrimp pasta with asparagus and peas is a truly delicious dinner recipe.
Ingredients
Full recipe with amounts can be found in the recipe card below.
- Shrimp/Prawns. Shelled and deveined.
- Butter/oil.
- Onion. Shallots can be substituted.
- Garlic.
- Asparagus.
- Frozen peas.
- Lemon zest and juice.
- Fresh thyme. If using dried, use half the amount called for.
- Cream. Heavy/whipping cream.
- Salt and pepper.
- Pasta. I used pappardelle but use any shape you like.
How to make lemon shrimp pasta
- Cook the shrimp: Pat the peeled shrimp dry with paper towels then place in a bowl. Add a little oil and season with salt. Heat a large, deep frying pan or skillet over medium-high heat. It’s important that your pan is hot before adding the shrimp/prawns so that they develop color quickly without overcooking. Once hot, add the shrimp and cook for 1-2 minutes, until they are golden brown and almost cooked through. They will continue cooking in the sauce so I always pull them from the heat before they’re fully cooked to avoid them overcooking and turning rubbery.
- Make the sauce: Remove the shrimp from the pan then add a knob of butter or splash of oil. Add the onion and garlic and cook for a few minutes until soft and fragrant. Add the asparagus and cook for 2 minutes then add the peas and thyme. Cook for another minute then pour in the cream, lemon zest and lemon juice. Season with salt and pepper and bring up to simmer. Cook for 5-6 minutes until the sauce easily coats the back of a spoon.
- Assemble: Add cooked pasta and a splash of cooking water along with the cooked shrimp and any of its resting juices. Allow the shrimp to heat through for a minute and serve.
Can I use frozen shrimp/prawns for this pasta?
Yes! Frozen shrimp/prawns are great to have in the fridge for quick dinners, especially as they defrost so quickly. I prefer buying whole prawns/jumbo shrimp. I find they are juicier and less-rubbery than the already peeled ones. Defrost thoroughly before using and make sure to pat them dry with paper towels so that they develop some beautiful color once cooked.
What can I use instead of cream?
Cream will give you the quickest, most delicious sauce but if you prefer not to use it, you can use a combination of stock and yogurt too. Make the sauce as directed then stir in the stock. Allow the sauce to reduce a little then stir in yogurt (using thick, Greek yogurt will work best) and then add the shrimp and pasta with a splash of the pasta’s cooking water. Add a splash of lemon juice to taste and serve.
Shrimp recipes
Creamy lemon shrimp pasta with spring vegetables
Ingredients
- 750 g (1½lbs) shrimp/prawns peeled and deveined
- 1 tbsp olive oil
- 1 tbsp butter
- ½ onion finely chopped
- 4 garlic cloves crushed
- 200 g (7oz) asparagus cut into 2cm/1in pieces
- 1½ cups frozen peas
- 1 tsp fresh thyme
- 1 cup cream
- 1 tsp lemon zest
- 1-2 tsp lemon juice
- salt and pepper to taste
- 500 g (1lb) pasta + 1 cup reserved cooking water
Instructions
- Pat the peeled shrimp dry with paper towels then place in a bowl.
- Add a little oil and season with salt.
- Heat a large, deep frying pan or skillet over medium-high heat.
- Once hot, add the shrimp and cook for 1-2 minutes, until they are golden brown and almost cooked through.
- Remove the shrimp from the pan then add a knob of butter or splash of oil.
- Add the onion and garlic and cook for a few minutes until soft and fragrant.
- Add the asparagus and cook for 2 minutes then add the peas and thyme.
- Cook for another minute then pour in the cream, lemon zest and lemon juice.
- Season with salt and pepper and bring up to simmer.
- Cook for 5-6 minutes until the sauce easily coats the back of a spoon.
- Add cooked pasta and a splash of cooking water along with the cooked shrimp and any of its resting juices.
- Allow the shrimp to heat through for a minute and serve.