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Shrimp / Prawn Pasta with Lemon
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Prep Time
20m
Cook Time
40m
Total Time
1h
This Shrimp Pasta with Lemon is a zesty and flavorful dish that features large, unpeeled shrimp cooked in a savory broth with garlic, olive oil, and white wine. Tossed with spaghetti, cherry tomatoes, and a generous squeeze of lemon, this pasta is light, fresh, and perfect for any occasion.
Ingredients
Servings:
4
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Prawns / Shrimp
Stock
Pasta
To Serve
Steps
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Notes
1. This is how I peel prawns (I'm right handed): hold the prawn in your left hand and gently enclose your fingers around it so the prawn is almost straight. Break the head off with your right hand in a slight twisting motion, then gently pull it away and hopefully, the vein will be pulled out as you pull the head away from the body. If the vein breaks, just bend the prawn and the flesh will pull apart and expose the vein. Use a skewer or small sharp knife and to "hook" under the vein, pull it up then use your fingers to gently pull it out.
Then peel the shell off, leaving the tails in tact.
2. The larger the pot, the faster the stock reduces.
3. At this stage if you didn't reduce it enough, you can simmer it more until you get to the required 1 1/2 cups. If you reduced it too much, add a touch of water.
4. If the pasta packet says to cook for 8 minutes, I deduct 2 minutes so it is just before al dente. This is because the pasta finishes cooking in the sauce.
5. How to tell your prawn is cooked: A raw prawn hangs straight. A perfectly cooked prawn curls into a "C" shape. An overcooked prawn curls into an "O" shape. It's so sad when that happens!
6. I add the cherry tomatoes quite late so they are still holding their shape but are warmed through. You could add them into the pan before the pasta to soften them more. Another variation is to cook chopped tomatoes (or even crushed tomatoes) in the pan after cooking the prawns. Cook it down until thick then the pasta is extra saucy.
7. Nutrition per serving.
Then peel the shell off, leaving the tails in tact.
2. The larger the pot, the faster the stock reduces.
3. At this stage if you didn't reduce it enough, you can simmer it more until you get to the required 1 1/2 cups. If you reduced it too much, add a touch of water.
4. If the pasta packet says to cook for 8 minutes, I deduct 2 minutes so it is just before al dente. This is because the pasta finishes cooking in the sauce.
5. How to tell your prawn is cooked: A raw prawn hangs straight. A perfectly cooked prawn curls into a "C" shape. An overcooked prawn curls into an "O" shape. It's so sad when that happens!
6. I add the cherry tomatoes quite late so they are still holding their shape but are warmed through. You could add them into the pan before the pasta to soften them more. Another variation is to cook chopped tomatoes (or even crushed tomatoes) in the pan after cooking the prawns. Cook it down until thick then the pasta is extra saucy.
7. Nutrition per serving.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories975kcal48%
-
Fat32g1%
-
Saturated Fat4g0%
-
Carbohydrates117g5%
-
Fiber5g0%
-
Sugar7g0%
-
Protein55g2%
-
Cholesterol135mg6%
-
Sodium580mg28%
Percent Daily Values are based on a 2,000 calorie diet.