Shrimp and Lemon Pasta with Cherry Tomatoes Recipe

Introduction

This Shrimp Pasta with Lemon is a bright, flavorful dish that combines tender prawns with a zesty lemon sauce and fresh cherry tomatoes. It’s a perfect meal for seafood lovers looking for a simple yet impressive dinner.

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, can be substituted with water)
• 1/2 onion, roughly chopped
• 400 g / 13oz spaghetti
• 3/4 cup pasta cooking water (reserved after cooking)
• 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. Step 1: Peel and devein the prawns, keeping the tails intact. Cut the larger prawns lengthwise in half. Set aside the heads and shells for stock.
2. Step 2: Toss the prawns with 2 minced garlic cloves and 2 tbsp olive oil using your fingers. Cover and set aside to marinate while you prepare the stock.
3. Step 3: In a saucepan, place the prawn heads and shells. Add the onion, chicken or fish stock, water, and white wine if using. Bring to a boil over high heat, then reduce to medium-high and simmer rapidly.
4. Step 4: Use a potato masher to crush the prawn heads and shells several times to extract flavor while simmering. Continue until the liquid reduces to about 1 to 1 1/2 cups.
5. Step 5: Strain the stock through a fine sieve into a bowl, then return the stock to the pot. Keep it covered and warm until needed.
6. Step 6: Bring a large pot of salted water to a boil. Cook the spaghetti until just before al dente. Reserve 3/4 cup of the pasta cooking water before draining.
7. Step 7: While pasta cooks, heat 1 tbsp olive oil in a large deep fry pan over high heat. Cook the prawns for 1 minute per side until just cooked through. Remove and cover loosely with foil.
8. Step 8: Add the remaining 2 tbsp olive oil and 1 minced garlic clove to the pan. Scrape in any residual marinade from the prawns and sauté until the garlic is fragrant.
9. Step 9: Add the cooked pasta to the fry pan using tongs along with the reserved pasta water and cherry tomatoes. Toss gently for about 1 minute so the water thickens into a glossy sauce coating the pasta.
10. Step 10: Stir in the lemon zest, lemon juice, parsley, chili flakes if using, and the prawns. Quickly toss everything together, then pour in the warm stock and toss again to coat the pasta evenly. Remove from heat immediately.
11. Step 11: Season to taste with salt and black pepper. Drizzle with extra olive oil and serve right away with extra lemon wedges and parsley for garnish.

Tips & Variations

• Use fresh prawns for the best flavor, and keep the tails on for presentation.
• Substitute vegetable stock for a vegetarian option, using sautéed mushrooms instead of prawns.
• If you don’t have a potato masher, use the back of a wooden spoon to crush shells while making stock.
• Add a pinch of chili flakes for a subtle heat that complements the lemon and garlic beautifully.
• Though traditionally not served with cheese, a light sprinkle of parmesan can add richness if you like.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat with a splash of water or stock to keep the pasta from drying out. Seafood dishes are best enjoyed fresh but can be warmed carefully to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen prawns for this recipe?

Yes, you can use frozen prawns but make sure to thaw and pat them dry thoroughly before cooking to prevent excess moisture.

What can I substitute for white wine in the stock?

If you prefer not to use wine, simply replace it with an equal amount of water or additional stock. The flavor will still be delicious.

Shrimp and Lemon Pasta with Cherry Tomatoes Recipe

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★★★★★

4.4 from 69 reviews

This vibrant Shrimp Pasta with Lemon is a delightful seafood dish featuring succulent prawns sautéed in garlic and olive oil, tossed with spaghetti, fresh cherry tomatoes, and a zesty lemon sauce enriched with homemade prawn stock. Perfectly balanced with a hint of chili flakes and fresh parsley, this recipe delivers a bright and flavorful meal that’s easy to prepare yet impressive enough for guests.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Seafood Pasta
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Shrimp and Marinade

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

Stock Ingredients

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

Pasta and Sauce

• 400 g / 13 oz spaghetti
• 3/4 cup pasta cooking water (reserved after cooking pasta)
• 3 tbsp extra virgin olive oil (divided, 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, to taste
• Black pepper, to taste
• Extra lemon wedges, for serving
• Extra fresh parsley, finely chopped, for garnish

Instructions

1. Prepare Prawns: Peel and devein the prawns, keeping the tails intact. Cut larger prawns lengthwise in half for even cooking. Set aside the prawn heads and shells for stock preparation.
2. Marinate Prawns: In a bowl, combine peeled prawns with 2 minced garlic cloves and 2 tablespoons of olive oil. Use your fingers to gently coat them. Cover and let marinate while you prepare the stock.
3. Make Prawn Stock: Place prawn heads and shells in a saucepan. Add chicken or fish stock, water, white wine (if using), and roughly chopped onion. Bring to a boil over high heat, then reduce to medium-high and let simmer rapidly.
4. Extract Flavor: Use a potato masher to crush the prawn heads and shells a couple of times during simmering to maximize flavor extraction.
5. Reduce and Strain Stock: When the liquid reduces to about 1 to 1 1/2 cups, strain it through a fine sieve into a bowl, discarding solids. Pour the strained stock back into the pot, cover, and keep warm until needed.
6. Cook Pasta: Bring a large pot of salted water (2 tsp salt) to a boil. Add spaghetti and cook until just before al dente (slightly undercooked). Reserve 3/4 cup of pasta cooking water before draining the pasta.
7. Cook Prawns: Heat 1 tablespoon olive oil in a large deep frying pan over high heat. Add marinated prawns; cook one side for 1 minute, then flip and cook other side for 1 minute. Remove prawns and keep warm under foil.
8. Sauté Garlic: In the same pan, add remaining 2 tablespoons olive oil and 1 minced garlic clove. Also scrape any remaining marinade from the prawn bowl into the pan. Sauté until garlic becomes fragrant, about 1 minute.
9. Toss Pasta with Tomatoes: Transfer cooked pasta into the frying pan using tongs. Add reserved pasta water and cherry tomatoes. Toss gently for about 1 minute until water thickens, creating a glossy sauce coating 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 toss to combine evenly.
11. Incorporate Prawn Stock: Pour the warm prawn stock over the pasta mixture and toss quickly to coat all ingredients well. Remove the pan from heat immediately to prevent overcooking.
12. Season and Serve: Season with salt and black pepper to taste. Drizzle with extra virgin olive oil. Serve immediately, garnished with extra lemon wedges and fresh parsley as desired.
13. Optional Note: Traditional Italian seafood pasta dishes are not garnished with parmesan cheese, but feel free to add it if you wish.

Notes

• Keep the prawn tails on for better flavor and presentation.
• Using prawn shells and heads to make stock intensifies the seafood flavor of the dish.
• Reserving pasta water is crucial; the starch helps bind the sauce and gives the pasta a silky coating.
• Cook pasta just before al dente to finish cooking in the pan with the sauce without overcooking.
• Rest cooked prawns loosely covered to retain warmth and moisture before combining with pasta.
• Adjust chili flakes based on heat preference; optional but adds a nice subtle kick.
• Using fresh lemon zest and juice provides brightness and balances the richness of the olive oil and prawns.
• Serve immediately for best texture and flavor.

Keywords: shrimp pasta, prawn pasta, lemon pasta, seafood pasta, garlic pasta, easy pasta recipe, quick dinner, Italian seafood, weeknight meal