Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
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.
Course
Dinner
Cuisine
American
Keyword
Lemon shrimp pasta, Shrimp pasta, Shrimp pasta recipes
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
- 6
Calories
552
kcal
Author
Alida Ryder
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:
552
kcal
|
Carbohydrates:
69
g
|
Protein:
37
g
|
Fat:
15
g
|
Saturated Fat:
6
g
|
Cholesterol:
337
mg
|
Sodium:
1049
mg
|
Potassium:
301
mg
|
Fiber:
4
g
|
Sugar:
3
g
|
Vitamin A:
832
IU
|
Vitamin C:
24
mg
|
Calcium:
220
mg
|
Iron:
5
mg