Lemon Shrimp Pasta
This is the most perfect and creamy Lemon Shrimp Pasta in a white wine and butter sauce. Why go out when you can make something even better at home? It takes 15 minutes from start to finish and it’s the most heavenly pasta dish of all time.
Servings: 2 people
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 14 tiger shrimp peeled and deveined
- 4 cloves minced garlic
- chilli flakes optional
- ⅓ cup white wine or vegetable stock
- ¼ cup heavy cream or cream from a can of coconut milk
- salt and pepper to taste
- zest of one lemon
- lemon juice to taste
- cooked pasta of choice I used 150 grams dry linguine
- splash of starchy pasta water
- parsley for garnish
Instructions
- In a pan on medium heat melt the butter and olive oil and make sure it’s hot and it shimmers before you add the raw shrimp.
- Cook the shrimp for 1 to 2 minutes on each side or until pink and remove it from the pan. In the same pan add the garlic and chilli flakes and stir.
- Add the white wine and let it cook off for a few minutes until thick and reduced. Add the heavy cream, a pinch of salt and pepper, lemon zest + lemon juice and stir.
- Add the shrimp back in with the cooked pasta and a splash of the pasta water. Stir it all up, garnish with parsley, serve and enjoy.
Video
Nutrition
Calories: 354kcal | Carbohydrates: 5g | Protein: 20g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 225mg | Sodium: 849mg | Potassium: 241mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 865IU | Vitamin C: 2mg | Calcium: 111mg | Iron: 1mg
