Creamy lemon garlic shrimp pasta
Creamy lemon garlic shrimp pasta is so easy but such a showstopper recipe. The sauce and pasta cooks at the same time for minimum effort. Just delicious!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 -6
- 500 g/1lb tagliatelle or pasta of your choice
For the Creamy lemon garlic shrimp pasta sauce
- 3 tbsp butter
- 500 g/1lb shrimp/prawns deveined and shelled
- 4 garlic cloves crushed
- 1 cup/250ml cream
- 2-3 tbsp fresh lemon juice
- handful fresh parsley finely chopped
- salt to taste
- pepper to taste
Cook the pasta in a large pot of salted boiling water until al dente. Drain and reserve 1 cup of cooking water.
In the meantime, melt 2 tablespoons of butter in a large skillet/frying pan and cook the prawns in batches until golden brown and opaque. Season the prawns to taste.
Remove from the pan and set aside.
Add the remaining butter and garlic and cook for a few seconds, until the garlic is fragrant then pour in the cream, lemon juice (start with 2 tablespoons and add more if you wish), parsley and season to taste.
Allow to simmer over gentle heat until the sauce coats the back of a spoon. Add the shrimp back in and adjust seasoning.
Add the pasta and a little of the cooking water and toss until the pasta is coated in the sauce.
Serve with lemon wedges and chopped parsley.
Calories: 406kcal | Carbohydrates: 63g | Protein: 25g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 210mg | Sodium: 695mg | Potassium: 75mg | Fiber: 2g | Sugar: 1g | Vitamin C: 6mg | Calcium: 124mg | Iron: 3mg