Lemon Shrimp Pasta
Serves 2
5 mins prep
10 mins cook
15 mins total
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.
tbspbutter
tbspolive oil
tiger shrimppeeled and deveined
cloveminced garlic
chilli flakesoptional
cupwhite wine or vegetable stock
cupheavy creamor cream from a can of coconut milk
salt and pepperto taste
lemon juiceto taste
cooked pasta of choiceI used 150 grams dry linguine
parsleyfor garnish
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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.