Shrimp Prawn Pasta Lemon: A Delicious & Easy Recipe

Shrimp Prawn Pasta Lemon: just the name conjures up images of sun-drenched Italian coastlines and the tantalizing aroma of fresh seafood mingling with bright citrus. Have you ever craved a dish that’s both incredibly flavorful and surprisingly easy to prepare? This recipe is your answer! I’m thrilled to share my take on this classic, a dish that has graced tables for generations and continues to be a beloved favorite.

While the exact origins are debated, pasta with seafood and lemon has deep roots in Mediterranean cuisine, particularly along the coasts of Italy and Greece. The simplicity of the ingredients allows the natural flavors to shine, a testament to the region’s emphasis on fresh, high-quality produce. It’s a celebration of the sea and the land, brought together in perfect harmony.

What makes Shrimp Prawn Pasta Lemon so irresistible? It’s the vibrant combination of succulent shrimp and prawns, perfectly cooked pasta, and a zesty lemon sauce that awakens the palate. The dish offers a delightful textural contrast – the tender seafood, the al dente pasta, and the creamy sauce all working together. Beyond its exquisite taste, this recipe is a weeknight champion. It’s quick, requires minimal ingredients, and is guaranteed to impress. Whether you’re looking for a romantic dinner for two or a satisfying meal for the whole family, this dish is sure to become a new staple in your kitchen.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 pound pasta (linguine, spaghetti, or fettuccine work well)
• 1/2 cup olive oil, extra virgin
• 4 cloves garlic, minced
• 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1/4 cup lemon juice, freshly squeezed
• 2 tablespoons lemon zest, finely grated
• 1/4 cup heavy cream (optional, for extra richness)
• 1/4 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons chopped fresh parsley, plus more for garnish
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• Salt and freshly ground black pepper to taste
• 2 tablespoons butter, unsalted
• 1/4 cup reserved pasta water

Preparing the Shrimp:

1. First, let’s get the shrimp ready. Pat the shrimp dry with paper towels. This helps them brown nicely when we cook them.
2. In a medium bowl, toss the shrimp with 1 tablespoon of olive oil, a pinch of salt, and a pinch of black pepper. Make sure the shrimp are evenly coated.
3. Set the shrimp aside while you prepare the rest of the ingredients. This allows the flavors to meld a bit.

Cooking the Pasta:

1. Bring a large pot of salted water to a rolling boil. The water should be generously salted – think “sea water” salty. This seasons the pasta from the inside out.
2. Add the pasta to the boiling water and cook according to the package directions until al dente. Al dente means “to the tooth” – the pasta should be firm but not hard.
3. Before draining the pasta, reserve about 1/4 cup of the pasta water. This starchy water is liquid gold! It helps create a creamy sauce.
4. Drain the pasta in a colander and set it aside. Don’t rinse the pasta, as we want to keep the starch on it.

Making the Lemon Garlic Sauce:

1. While the pasta is cooking, let’s make the sauce. In a large skillet or sauté pan, heat the remaining olive oil over medium heat.
2. Add the minced garlic to the skillet and cook for about 30 seconds to 1 minute, or until fragrant. Be careful not to burn the garlic, as it will become bitter.
3. Pour in the white wine and let it simmer for about 2-3 minutes, allowing the alcohol to evaporate. This step adds depth of flavor to the sauce.
4. Add the lemon juice and lemon zest to the skillet. Stir to combine. The lemon zest is where a lot of the lemon flavor comes from, so don’t skip it!
5. If using, stir in the heavy cream. This will make the sauce richer and creamier. If you’re not using cream, you can skip this step.
6. Add the grated Parmesan cheese to the skillet and stir until it’s melted and the sauce is smooth. The Parmesan cheese adds a salty, savory element to the sauce.
7. Stir in the red pepper flakes (if using) for a touch of heat.
8. Season the sauce with salt and freshly ground black pepper to taste. Remember that the Parmesan cheese is already salty, so start with a small amount of salt and add more as needed.

Cooking the Shrimp and Combining:

1. Add the butter to the skillet with the sauce. Let it melt completely.
2. Add the shrimp to the skillet and cook for about 2-3 minutes per side, or until they are pink and opaque. Be careful not to overcook the shrimp, as they will become rubbery.
3. Add the cooked pasta to the skillet with the sauce and shrimp. Toss to coat the pasta evenly with the sauce.
4. If the sauce is too thick, add a little of the reserved pasta water to thin it out. The pasta water helps the sauce cling to the pasta.
5. Stir in the chopped fresh parsley.

Serving:

1. Serve the shrimp prawn pasta immediately.
2. Garnish with extra grated Parmesan cheese and chopped fresh parsley.
3. A lemon wedge on the side is always a nice touch.
4. Enjoy your delicious and easy shrimp prawn pasta!

Tips and Variations:

• Spice it up: Add more red pepper flakes or a pinch of cayenne pepper for extra heat.
• Add vegetables: Sauté some spinach, asparagus, or cherry tomatoes along with the garlic for added nutrients and flavor.
• Use different seafood: Substitute the shrimp with scallops, mussels, or clams.
• Make it gluten-free: Use gluten-free pasta.
• Make it dairy-free: Omit the heavy cream and Parmesan cheese. You can use nutritional yeast for a cheesy flavor.
• Lemon Butter Sauce: For a simpler sauce, skip the white wine and heavy cream and just use lemon juice, lemon zest, butter, and garlic.
• Herbs: Experiment with different herbs like basil, oregano, or thyme.
• Shrimp Size: Use whatever size shrimp you prefer. Just adjust the cooking time accordingly. Smaller shrimp will cook faster.
• Pasta Shape: Feel free to use any pasta shape you like. Penne, rotini, or even bow tie pasta would work well.
• Make Ahead: You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Just reheat it before adding the shrimp and pasta.
• Freezing: I don’t recommend freezing this dish, as the pasta and shrimp can become mushy. It’s best enjoyed fresh.
• Garlic Lovers: If you’re a garlic lover, feel free to add more garlic to the sauce.
• Lemon Intensity: Adjust the amount of lemon juice and zest to your liking. If you prefer a more subtle lemon flavor, use less.
• Wine Substitution: If you don’t have white wine, you can substitute it with chicken broth or vegetable broth.
• Don’t Overcook the Shrimp: Overcooked shrimp are tough and rubbery. Cook them just until they are pink and opaque.
• Salt the Pasta Water: Salting the pasta water is crucial for seasoning the pasta from the inside out.
• Reserve Pasta Water: Don’t forget to reserve some pasta water before draining the pasta. It’s essential for creating a creamy sauce.
• Fresh Ingredients: Use fresh ingredients whenever possible for the best flavor.
• Taste as You Go: Taste the sauce as you go and adjust the seasonings as needed.

Enjoy your homemade Shrimp Prawn Pasta Lemon!

Conclusion:

This Shrimp Prawn Pasta Lemon recipe is truly a must-try, and I’m not just saying that! The bright, zesty flavors of lemon perfectly complement the sweet, succulent shrimp and prawns, creating a dish that’s both elegant and incredibly easy to make. It’s the kind of meal that feels special enough for a weekend dinner party, yet simple enough for a quick weeknight supper. The creamy sauce, without being heavy, clings beautifully to the pasta, ensuring every bite is bursting with flavor. Trust me, your taste buds will thank you!

But the best part? This recipe is incredibly versatile. Feel free to experiment with different types of pasta – linguine, fettuccine, or even penne would work beautifully. For a bit of added heat, try incorporating a pinch of red pepper flakes into the sauce. If you’re looking for a vegetarian option, you can easily substitute the shrimp and prawns with grilled zucchini, artichoke hearts, or even some sun-dried tomatoes. The possibilities are endless!

Serving Suggestions and Variations:

* For a complete meal: Serve this pasta alongside a simple green salad with a light vinaigrette. The freshness of the salad will perfectly balance the richness of the pasta.
* Wine Pairing: A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio would be an excellent complement to the lemon and seafood flavors.
* Garnish: A sprinkle of fresh parsley or basil adds a pop of color and freshness. You could also add a grating of Parmesan cheese for a salty, savory touch.
* Spice it up: Add a finely chopped chili or a dash of chili oil for a spicy kick.
* Make it richer: Stir in a tablespoon of mascarpone cheese at the end for an extra creamy and decadent sauce.
* Add vegetables: Sauté some spinach, asparagus, or bell peppers along with the garlic for added nutrients and flavor.

I truly believe this Shrimp Prawn Pasta Lemon recipe will become a staple in your kitchen. It’s quick, easy, and incredibly delicious – what more could you ask for? It’s a guaranteed crowd-pleaser, and I’m confident that you’ll impress your family and friends with this simple yet sophisticated dish.

So, what are you waiting for? Gather your ingredients, put on your apron, and get cooking! I’m so excited for you to try this recipe and experience the delightful flavors for yourself. And most importantly, I’d love to hear about your experience. Did you make any variations? What did you think of the flavors? Share your photos and comments with me – I can’t wait to see your culinary creations! Don’t hesitate to tag me in your social media posts so I can see your amazing Shrimp Prawn Pasta Lemon creations. Happy cooking!

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