CREAMY LEMON GARLIC SHRIMP PASTA #LUNCH #PASTARECIPE
Velvety lemon garlic shrimp asta is so easy but such a showstopper recipe. The sauce and pasta cooks at the same time for minimum effort. Simply delicious!
Delicious, full shrimp (or prawns as we call them in South Africa) in a rich lemon garlic sauce is dependably a smart thought. Presently add the majority of that to a plate of still somewhat firm pasta and you have yourself a most delightful, simple supper that set aside alongside no effort to make however will inspire the socks off your family/visitors.
This is the sort of formula I fall back on when I realize I have visitors coming around for supper yet I additionally realize that time isn't my ally. It's dependably a gem and except if your visitors don't care for shrimp (in which case I may propose you need new companions… j/k), they will lick their dishes clean since this rich shrimp pasta formula is a genuine victor.
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.
Fore more detail : http://bit.ly/2NzUbvh
