Shrimp Prawn Pasta with Lemon Recipe

Introduction

This Shrimp Pasta with Lemon is a fresh and flavorful dish perfect for seafood lovers. Tender prawns are tossed with spaghetti in a zesty lemon sauce, accented by garlic and cherry tomatoes. It’s a simple yet elegant meal that comes together quickly for any night of the week.

Ingredients

• 1 lb / 500g large raw, unpeeled prawns/shrimp
• 2 garlic cloves, minced
• 2 tbsp extra virgin olive oil
• 1 cup chicken or fish stock/broth (or vegetable)
• 1 1/2 cups water
• 1/2 cup white wine (optional – substitute with water)
• 1/2 onion, roughly chopped
• 400 g / 13 oz spaghetti
• 3/4 cup pasta cooking water (reserved from cooked pasta)
• 3 tbsp extra virgin olive oil, plus extra for drizzling
• 1 garlic clove, minced
• 1 1/2 punnets cherry tomatoes, halved (or 3 large tomatoes, diced)
• 1 large lemon (or 1 1/2 small lemons), zest and juice
• 3 tbsp fresh parsley, finely chopped
• 2 tsp dried chili flakes (optional)
• Salt
• Black pepper
• Extra lemon wedges
• Extra fresh parsley, finely chopped

Instructions

1. Step 1: Peel and devein the prawns, keeping the tails intact. Cut larger prawns in half lengthwise. Reserve the heads and shells for making stock.
2. Step 2: Toss the prawns with 2 minced garlic cloves and 2 tbsp olive oil using your fingers to coat evenly. Cover and set aside to marinate.
3. Step 3: In a saucepan, add prawn heads and shells with 1 cup stock, 1 1/2 cups water, 1/2 cup white wine (or water), and roughly chopped onion. Bring to a boil, then reduce to medium-high and simmer rapidly.
4. Step 4: Use a potato masher to crush the prawn heads and shells a few times during simmering to extract flavor.
5. Step 5: When the stock reduces to about 1 to 1 1/2 cups, strain it into a bowl, then return to the pot and keep warm.
6. Step 6: Bring a large pot of salted water to boil and cook spaghetti until just before al dente. Reserve 3/4 cup pasta cooking water before draining.
7. Step 7: Heat 1 tbsp olive oil in a large deep frying pan over high heat. Add prawns and cook for 1 minute on each side until just cooked through. Remove prawns and keep warm.
8. Step 8: In the same pan, add remaining 2 tbsp olive oil and 1 minced garlic clove. Sauté until fragrant, scraping in any marinade remnants.
9. Step 9: Add cooked pasta, reserved pasta water, and cherry tomatoes to the pan. Toss gently for about 1 minute until the water thickens and coats the pasta.
10. Step 10: Stir in lemon zest, lemon juice, parsley, chili flakes (if using), and the cooked prawns. Toss quickly then pour in the warm prawn stock, tossing to coat everything evenly. Remove from heat immediately.
11. Step 11: Season with salt and black pepper to taste. Drizzle with extra olive oil and serve immediately with extra lemon wedges and fresh parsley.

Tips & Variations

• Use fresh lemon zest and juice for the brightest flavor; bottled lemon juice won’t have the same freshness.
• If you prefer less spice, omit the chili flakes or reduce them to taste.
• White wine adds depth but can be replaced with extra water or stock for a non-alcoholic version.
• For extra richness, finish with a light drizzle of good quality olive oil before serving.
• Italian tradition usually avoids parmesan on seafood pasta, but feel free to add if you like!

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or stock to loosen the sauce, as pasta can dry out. For best texture, consume shortly after cooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Thaw completely and pat dry before marinating to avoid excess moisture.

Do I have to make the prawn stock from the shells?

While the stock adds great depth of flavor, you can substitute with store-bought seafood or fish stock if short on time. Homemade stock, however, enhances the dish significantly.

Shrimp Prawn Pasta with Lemon Recipe

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A vibrant and flavorful Shrimp Pasta with Lemon, combining succulent prawns sautéed with garlic and cherry tomatoes, tossed with spaghetti in a rich, homemade prawn stock infused with fresh lemon zest, juice, and parsley. Perfect for a light yet satisfying seafood pasta dish.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Prawns and Marinade

• 1 lb / 500g large raw, unpeeled prawns/shrimp
• 2 garlic cloves, minced
• 2 tbsp extra virgin olive oil

Stock Ingredients

• Heads and shells from prawns
• 1 cup chicken or fish stock/broth (or vegetable stock)
• 1 1/2 cups water
• 1/2 cup white wine (optional, or substitute with water)
• 1/2 onion, roughly chopped

Pasta and Sauce

• 400 g / 13oz spaghetti
• 3/4 cup pasta cooking water (reserved after cooking pasta)
• 3 tbsp extra virgin olive oil, plus extra for drizzling
• 1 garlic clove, minced
• 1 1/2 punnets cherry tomatoes, halved (or 3 large tomatoes, diced)
• 1 large lemon (or 1 1/2 small lemons), zest and juice
• 3 tbsp fresh parsley, finely chopped
• 2 tsp dried chili flakes (optional)
• Salt
• Black pepper
• Extra lemon wedges (for serving)
• Extra fresh parsley, finely chopped (for garnish)

Instructions

1. Prepare the Prawns: Peel and devein the prawns, keeping the tails intact. Cut larger prawns lengthwise in half. Set the heads and shells aside for stock.
2. Marinate the Prawns: In a bowl, mix 2 minced garlic cloves and 2 tablespoons of olive oil. Use your fingers to gently coat the prawns with this mixture. Cover and set aside to marinate while preparing the stock.
3. Make the Prawn Stock: Place the prawn heads and shells in a saucepan. Add 1 cup chicken or fish stock, 1 1/2 cups water, 1/2 cup white wine (or water), and chopped onion. Bring to a boil over high heat, then reduce to medium/medium-high heat to simmer rapidly.
4. Extract Flavor: Using a potato masher, crush the prawn heads and shells a couple of times during simmering to maximize flavor extraction. Simmer until the liquid reduces to approximately 1 to 1 1/2 cups.
5. Strain and Keep Warm: Strain the stock through a sieve into a bowl to remove solids, then pour the strained stock back into the pot. Cover and keep warm until ready to use.
6. Cook the Pasta: Bring a large pot of salted water (2 tsp salt) to a boil. Add the spaghetti and cook until just before al dente. Reserve 3/4 cup of pasta cooking water before draining.
7. Cook the Prawns: Heat 1 tablespoon olive oil in a large deep frying pan over high heat. Add the prawns and cook for 1 minute on each side until just cooked through. Remove prawns to a plate, loosely cover with foil, and set aside.
8. Sauté Garlic: Add the remaining 2 tablespoons olive oil and 1 minced garlic clove to the frying pan. Also scrape any residual oil and garlic from the prawn marinade bowl into the pan. Sauté until garlic is fragrant.
9. Toss Pasta with Tomatoes: Transfer the cooked pasta to the frying pan using tongs. Add the reserved 3/4 cup pasta water and halved cherry tomatoes. Gently toss for about 1 minute until the water thickens and creates a glossy coating on the pasta.
10. Add Flavorings and Prawns: Stir in lemon zest, lemon juice, chopped parsley, and dried chili flakes if using. Add the cooked prawns and quickly toss to combine.
11. Add Stock and Finish: Pour the warm prawn stock over the pasta mixture and toss quickly to coat all ingredients evenly. Remove from heat immediately.
12. Season and Serve: Season the pasta to taste with salt and black pepper. Drizzle with extra olive oil and serve immediately with extra lemon wedges and fresh parsley if desired.
13. Optional Garnish: Though traditionally seafood pasta in Italy is not served with parmesan, you may add it according to your preference.

Notes

• Keep the prawn tails intact for added texture and presentation.
• Making the stock from prawn heads and shells enhances the depth of flavor in the sauce.
• Be sure to reserve pasta water as it helps create a glossy sauce and binds ingredients together.
• Do not overcook the pasta; it should be just shy of al dente to finish cooking in the sauce.
• Marinating the prawns briefly enhances their flavor and tenderness.
• Serving with extra lemon wedges allows diners to adjust tanginess to taste.
• Parmesan is traditionally not paired with seafood pasta in Italy but is optional.

Keywords: Shrimp pasta, prawn pasta, lemon pasta, seafood pasta, easy Italian pasta, garlicky prawn pasta, lemon shrimp spaghetti