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.
Servings 4 - 6
Calories 552kcal
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.
Nutrition
Calories: 552kcal | Carbohydrates: 69g | Protein: 37g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 337mg | Sodium: 1049mg | Potassium: 301mg | Fiber: 4g | Sugar: 3g | Vitamin A: 832IU | Vitamin C: 24mg | Calcium: 220mg | Iron: 5mg
