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This Creamy lemon garlic shrimp pasta is so easy but such a showstopper recipe. The sauce and pasta cooks at the same time for minimum effort. Just delicious!
Juicy, plump shrimp (or prawns as we call them in South Africa) in a creamy lemon garlic sauce is always a good idea. Now add all of that to a plate of al dente pasta and you have yourself a most delicious, easy dinner that took next to no time to make but will impress the socks off your family/guests.
This is the kind of recipe I fall back on when I know I have guests coming around for dinner but I also know that time isn’t on my side. It’s always a showstopper and unless your guests don’t like shrimp (in which case I might suggest you need new friends… j/k), they will be licking their bowls clean because this creamy shrimp pasta recipe is a serious winner.
For the Creamy lemon garlic shrimp pasta sauce:
Juicy, plump shrimp (or prawns as we call them in South Africa) in a creamy lemon garlic sauce is always a good idea. Now add all of that to a plate of al dente pasta and you have yourself a most delicious, easy dinner that took next to no time to make but will impress the socks off your family/guests.
This is the kind of recipe I fall back on when I know I have guests coming around for dinner but I also know that time isn’t on my side. It’s always a showstopper and unless your guests don’t like shrimp (in which case I might suggest you need new friends… j/k), they will be licking their bowls clean because this creamy shrimp pasta recipe is a serious winner.
Ingredients:
- 500 g/1lb tagliatelle or pasta of your choice
For the Creamy lemon garlic shrimp pasta sauce:
- 3 tbsp butter
- 500 g/1lb shrimp/prawns deveined and shelled
- 4 garlic cloves crushed
- 1 cup/250ml cream
- 2-3 tbsp fresh lemon juice
- handful fresh parsley finely chopped
- salt to taste
- pepper to taste
Instructions:
- Cook the pasta in a large pot of salted boiling water until al dente. Drain and reserve 1 cup of cooking water.
- In the meantime, melt 2 tablespoons of butter in a large skillet/frying pan and cook the prawns in batches until golden brown and opaque. Season the prawns to taste.
- Remove from the pan and set aside.
- Add the remaining butter and garlic and cook for a few seconds, until the garlic is fragrant then pour in the cream, lemon juice (start with 2 tablespoons and add more if you wish), parsley and season to taste.
- Allow to simmer over gentle heat until the sauce coats the back of a spoon. Add the shrimp back in and adjust seasoning.
- Add the pasta and a little of the cooking water and toss until the pasta is coated in the sauce.
- Serve with lemon wedges and chopped parsley.
