Spaghetti With Prawns And Garlic And Lemon

Ingredients

12 oz. dry linguine

Salt and freshly ground black pepper

1 Tbsp olive oil

1 lb. large shrimp* (or extra large)

1 Tbsp minced garlic (3 cloves)

1 cup heavy cream

2 tsp lemon zest

1/4 tsp red pepper flakes (or to taste)

4 Tbsp butter, cut into 1-Tbsp pieces

1 cup finely shredded parmesan cheese (2.5 oz)

2 1/2 Tbsp fresh lemon juice

1 Tbsp parlsey, 1 lb cherry tomatoes for garnish (optional)

Instructions

Bring a large pot of water to a boil (with about 4 quarts water). Season water with salt and cook pasta to al dente according to directions listed on package. Before draining reserve 1 cup pasta water.

Meanwhile heat olive oil in a large non-stick skillet over medium-high heat.

Dab shrimp dry with paper towels, season with salt and pepper. Add to skillet in a single layer.

Let cook until pink on bottom, about 1 – 2 minutes. Add garlic, turn shrimp and continue to cook until cooked through (shrimp should be opaque). Transfer shrimp to a sheet of foil and wrap loosely to keep warm.

In a medium saucepan heat cream along with lemon zest and red pepper flakes over medium heat.

Bring to a simmer, then reduce heat to low and let simmer until reduced slightly, about 2 minutes.Add in butter and whisk until melted.

Remove cream mixture from heat, then stir in parmesan cheese. Stir until cheese has melted. Season sauce with salt and pepper to taste.

In the skillet used to cook shrimp toss the drained linguine with sauce and lemon juice. Thin with pasta water as needed. Toss in shrimp.

Serve warm garnished with parsley if desired.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use other types of pasta instead of linguine?

Yes, you can use your preferred type of pasta for this recipe.

Linguine works well, but spaghetti, fettuccine, or even penne can be substituted.

Is it necessary to reserve pasta water?

Reserving pasta water helps to thin out the sauce and bind it with the pasta.

It’s recommended to reserve some pasta water in case you need to adjust the consistency of the sauce.

Can I use frozen shrimp instead of fresh shrimp?

Yes, you can use frozen shrimp for this recipe.

Just make sure to thaw them completely and pat them dry with paper towels before cooking.

Is it possible to make this recipe without heavy cream?

While heavy cream provides richness to the sauce, you can try using alternatives like half-and-half or whole milk for a lighter version.

However, the sauce may not be as creamy.

Can I omit the red pepper flakes if I don’t want it spicy?

Absolutely! Adjust the amount of red pepper flakes according to your preference for heat.

You can omit them entirely if you prefer a milder dish, or add more if you like it spicier.

Adjust to suit your taste.

How do I know when the shrimp are cooked through?

Shrimp are cooked through when they turn opaque and pink.

Be careful not to overcook them, as they can become tough and rubbery.

Can I make this dish ahead of time?

While this dish is best served fresh, you can prepare the components ahead of time and assemble them just before serving.

Reheat the sauce gently on the stove and toss with freshly cooked pasta and shrimp.

What can I use as a substitute for parsley?

If you don’t have parsley, you can garnish the dish with chopped fresh basil or cilantro for a different flavor profile.

Can I add other vegetables to this dish?

Absolutely! Feel free to add vegetables like spinach, bell peppers, or mushrooms for extra flavor and nutrition.

Just sauté them along with the garlic until tender before adding the cream.

How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.

Reheat gently on the stove or in the microwave until heated through before serving.