Description
A vibrant and flavorful Shrimp Pasta with Lemon recipe featuring tender prawns sautéed with garlic, cherry tomatoes, and fresh lemon juice, served over perfectly cooked spaghetti. This dish balances zesty citrus notes with a mild kick of chili flakes, making it a delightful seafood pasta for any occasion.
Ingredients
Scale
For the Stock
- 1 lb / 500g large, raw, unpeeled prawns/shrimp (heads and shells reserved)
- 1/2 onion, roughly chopped
- 1 cup chicken or fish stock/broth (or vegetable broth)
- 1 1/2 cups water
- 1/2 cup white wine (optional, can substitute with water)
For the Pasta and Sauce
- 400 g / 13 oz spaghetti
- 3/4 cup pasta cooking water (reserved after cooking pasta)
- 3 tbsp extra virgin olive oil (plus extra for drizzling)
- 3 garlic cloves (2 minced for marinating prawns, 1 minced for sauce)
- 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
- Prepare the Prawns: Peel and devein the prawns, making sure to keep the tails intact for a nice presentation. Cut the larger prawns lengthwise in half to ensure even cooking.
- Make the Stock: Place the discarded prawn heads and shells into a saucepan along with the roughly chopped onion. Add the chicken or fish stock, water, and white wine (if using). Simmer gently for 15-20 minutes to infuse the stock with rich seafood flavor, then strain and set aside the clear broth.
- Marinate the Prawns: Combine the peeled prawns with 2 minced garlic cloves and 2 tbsp extra virgin olive oil. Toss gently to coat evenly. Cover and let them marinate while you cook the pasta and prepare the sauce.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 3/4 cup of the pasta cooking water before draining the pasta.
- Prepare the Sauce: In a large skillet or pan, heat 3 tbsp extra virgin olive oil over medium heat. Add 1 minced garlic clove and sauté until fragrant, about 1 minute. Add halved cherry tomatoes and cook until softened, about 5 minutes. Pour in the strained prawn stock broth and bring to a gentle simmer.
- Cook the Prawns in the Sauce: Add the marinated prawns to the skillet and cook until they turn pink and opaque, about 3-4 minutes. Stir in the lemon zest, lemon juice, dried chili flakes (if using), and season with salt and black pepper to taste.
- Toss Pasta with Sauce: Add the drained spaghetti to the skillet with the prawn and tomato sauce. Pour in the reserved pasta cooking water a little at a time to loosen the sauce and help it coat the pasta evenly. Toss well to combine everything.
- Finish with Fresh Herbs: Stir in the chopped fresh parsley. Adjust seasoning with more salt, pepper, or lemon juice if needed.
- Serve: Divide the pasta between plates or bowls. Drizzle with extra olive oil and garnish with additional parsley and lemon wedges on the side for extra brightness.
Notes
- Keep the prawn tails on for a better presentation and easier handling while eating.
- Making homemade prawn stock from the shells and heads gives a wonderful depth of flavor to the sauce, but you can substitute with a good quality seafood or chicken stock if short on time.
- If you prefer a less spicy dish, omit the dried chili flakes.
- White wine adds acidity and complexity but can be omitted or replaced with water.
- Reserve pasta water as it contains starch that helps bind and thicken the sauce for silkier pasta.
