Print

Shrimp and Lemon Pasta Recipe

Print Recipe

★★★★★

4.8 from 144 reviews

A vibrant and flavorful shrimp pasta with a bright lemon-infused sauce, combining succulent prawns sautéed with garlic, cherry tomatoes, fresh parsley, and a homemade prawn stock for depth. This dish is perfect for a fresh, Mediterranean-inspired meal that comes together quickly on the stovetop.

Ingredients

Scale

Prawns and Marinade

  • 1 lb / 500g large raw, unpeeled prawns/shrimp
  • 2 garlic cloves, minced
  • 2 tbsp extra virgin olive oil

Stock

  • Prawn heads and shells (from the peeled prawns)
  • 1 cup chicken or fish stock/broth (or vegetable stock)
  • 1 1/2 cups water
  • 1/2 cup white wine (optional, can substitute with water)
  • 1/2 onion, roughly chopped

Pasta and Sauce

  • 400 g / 13 oz spaghetti
  • 3/4 cup pasta cooking water (reserved from cooking pasta)
  • 3 tbsp extra virgin olive oil (plus extra for drizzling)
  • 1 garlic clove, minced
  • 1 1/2 punnets cherry tomatoes, halved or 3 large tomatoes, diced
  • 1 large lemon (or 1 1/2 small lemons), zest and juice
  • 3 tbsp fresh parsley, finely chopped
  • 2 tsp dried chili flakes (optional)
  • Salt, to taste
  • Black pepper, to taste
  • Extra lemon wedges, for serving
  • Extra fresh parsley, finely chopped, for garnish

Instructions

  1. Prepare the Prawns: Peel and devein the prawns, keeping the tails intact for presentation. Cut larger prawns in half lengthwise. Discard the veins but save the heads and shells for making stock.
  2. Marinate Prawns: In a bowl, mix 2 minced garlic cloves with 2 tbsp olive oil and gently coat the prawns using your fingers. Cover and set aside to marinate while preparing the stock.
  3. Make the Prawn Stock: Place the prawn heads and shells in a saucepan. Add the chopped onion, stock/broth, water, and white wine (if using). Bring to a boil over high heat, then reduce to medium or medium-high heat to simmer rapidly.
  4. Extract Flavor: Use a potato masher to crush the prawn heads and shells several times during simmering to maximize flavor extraction. Continue simmering until the liquid reduces to about 1 to 1 1/2 cups.
  5. Strain Stock: Strain the stock through a fine sieve into a bowl, discarding solids. Return the stock to the pot, cover, and keep warm for later use.
  6. Cook Pasta: Bring a large pot of salted water (2 tsp salt) to a boil. Add spaghetti and cook until just before al dente (firm to bite but cooked through). Reserve 3/4 cup of pasta cooking water before draining.
  7. Sauté Prawns: Heat 1 tbsp olive oil in a large deep frying pan over high heat. Add the marinated prawns and cook for 1 minute on one side, then flip and cook for 1 minute on the other side. Remove prawns and cover loosely with foil to keep warm.
  8. Prepare Sauce Base: Add remaining 2 tbsp olive oil and 1 minced garlic clove to the same pan. Also scrape any residual marinade from the prawn bowl into the pan. Sauté over medium heat until the garlic is fragrant, about 1 minute.
  9. Add Pasta and Tomatoes: Transfer cooked spaghetti into the frying pan using tongs. Add the reserved pasta cooking water and cherry tomatoes. Toss gently for about 1 minute to create a glossy coating on the pasta as the water reduces.
  10. Finish the Pasta: Add lemon zest, lemon juice, finely chopped parsley, chili flakes (if using), and cooked prawns to the pan. Toss quickly to combine.
  11. Incorporate Stock: Pour the warm prawn stock over the pasta and toss immediately to coat everything evenly. Remove the pan from heat right after mixing.
  12. Season: Season to taste with salt and black pepper, adjusting lightly as needed. Always season at the end to taste properly.
  13. Serve: Drizzle extra virgin olive oil over the pasta before serving. Garnish with extra fresh parsley and lemon wedges on the side for added brightness. Serve immediately.

Notes

  • Note 1: Keeping tails intact adds visual appeal and flavor.
  • Note 2: Using prawn shells and heads to make stock intensifies seafood flavor.
  • Note 3: Strain the stock to remove solids for a clear, flavorful broth.
  • Note 4: Stopping pasta just before al dente ensures it finishes cooking perfectly in the sauce.
  • Note 5: Resting cooked prawns gently keeps them tender and juicy.
  • In Italy, seafood pastas are not traditionally served with parmesan cheese, but you can add it if you like.

Keywords: shrimp pasta, prawn pasta, lemon pasta, seafood pasta, Mediterranean pasta, easy pasta recipe, garlic prawn pasta

Find it online: https://platedandproud.com/shrimp-and-lemon-pasta-recipe/