Shrimp and Lemon Pasta with Cherry Tomatoes Recipe

Introduction

This Shrimp Pasta with Lemon is a fresh and flavorful dish that combines succulent prawns with bright citrus notes. It’s perfect for a quick weeknight meal or a special dinner that feels both light and satisfying.

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 substitute with water)
• 1/2 onion, roughly chopped
• 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
• Extra fresh parsley, finely chopped

Instructions

1. Step 1: Peel and devein the prawns, keeping the tails intact. Set aside the heads and shells for making stock.
2. Step 2: Cut the larger prawns lengthwise in half. Combine the prawns with 2 minced garlic cloves and 2 tbsp olive oil, gently coating them. Cover and set aside to marinate while preparing the stock.
3. Step 3: In a saucepan, add prawn heads and shells with the chopped onion, stock or broth, water, and white wine. Bring to a boil over high heat, then reduce to medium and simmer rapidly.
4. Step 4: Use a potato masher to crush the prawn heads and shells occasionally to extract maximum flavor. Continue simmering 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 pour it back into the pot. Cover and keep warm until ready to use.
6. Step 6: Bring a large pot of salted water to a boil. Cook spaghetti until just before al dente, reserving 3/4 cup of the pasta cooking water. Drain the pasta.
7. Step 7: While pasta cooks, heat 1 tbsp olive oil in a large deep frying pan over high heat. Cook the prawns for 1 minute on each side until just cooked. Remove and cover loosely with foil.
8. Step 8: Add remaining 2 tbsp olive oil and 1 minced garlic clove to the pan. Scrape the marinade from the bowl into the pan and sauté until fragrant.
9. Step 9: Transfer the cooked pasta into the frying pan with the garlic oil. Add the reserved pasta water and cherry tomatoes. Toss gently for 1 minute to create a glossy coating on the pasta.
10. Step 10: Add lemon zest, lemon juice, chopped parsley, chili flakes (if using), and the cooked prawns. Toss quickly to combine.
11. Step 11: Pour in the warm prawn stock, toss immediately to coat all the pasta, then remove from heat.
12. Step 12: Season to taste with salt and black pepper. Drizzle with extra olive oil and serve immediately with extra lemon wedges and fresh parsley.

Tips & Variations

• Use fresh prawns or shrimp for the best flavor, and keep tails on for a beautiful presentation.
• For a spicier dish, increase the dried chili flakes or add fresh chili slices.
• If you prefer, substitute spaghetti with linguine or fettuccine.
• White wine adds depth, but water works fine if you prefer to avoid alcohol.
• Add a handful of baby spinach or arugula at the end for extra greens.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water to loosen the sauce. For best texture, avoid microwaving as it can overcook the prawns.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish with frozen prawns?

Yes, but thaw them completely and pat dry before marinating to ensure they cook evenly and don’t release too much water into the sauce.

Is it necessary to make the prawn stock?

Making the stock adds rich, concentrated flavor to the pasta sauce, but if short on time, you can substitute with pre-made seafood or chicken stock.

Shrimp and Lemon Pasta with Cherry Tomatoes Recipe

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★★★★★

4.9 from 541 reviews

A vibrant and flavorful Shrimp Pasta with Lemon recipe featuring succulent prawns cooked in a garlic, cherry tomato, and lemon sauce, infused with a homemade prawn stock for extra depth. This Italian-inspired dish is light, bright, and perfect for a quick yet impressive meal.

• Author: Yana
• 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

• Prawn heads and shells from 1 lb 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 reserved pasta cooking water
• 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, to taste
• Black pepper, to taste
• 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. Discard the veins. Use the prawn heads and shells to make a flavorful stock.
2. Marinate the prawns: In a bowl, combine the peeled prawns with 2 minced garlic cloves and 2 tbsp extra virgin olive oil. Gently coat the prawns using your fingers, cover, and set aside while preparing the stock.
3. Make the prawn stock: Place 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 1/2 chopped onion. Bring to a boil over high heat, then reduce to medium/high and let it simmer rapidly. Use a potato masher occasionally to crush the heads and shells to extract maximum flavor.
4. Strain and keep stock warm: When the liquid reduces to about 1 to 1 1/2 cups, strain it through a sieve into a bowl, then return it to the saucepan. Cover and keep warm.
5. Cook the pasta: Bring a large pot of salted water (2 tsp salt) to boil. Add spaghetti and cook until just before al dente. Reserve 3/4 cup of the pasta cooking water, then drain the pasta.
6. Cook the prawns: Heat 1 tbsp olive oil in a large deep frying pan over high heat. Add the marinated prawns and cook for 1 minute on each side until just cooked through. Remove and keep warm covered with foil.
7. Sauté garlic and prepare sauce base: Add remaining 2 tbsp olive oil and 1 minced garlic clove to the same pan. Add residual oil and garlic from the marinating bowl. Sauté until fragrant.
8. Toss pasta with tomatoes and water: Add cooked spaghetti, 3/4 cup reserved pasta water, and cherry tomatoes to the pan. Gently toss for about 1 minute until the pasta water thickens, creating a glossy coating.
9. Combine pasta with prawns and stock: Add lemon zest, lemon juice, parsley, chili flakes (if using), and cooked prawns. Toss quickly to combine. Pour in the warm prawn stock and toss again to coat the pasta evenly. Remove from heat immediately.
10. Season and serve: Season with salt and black pepper to taste. Drizzle with extra olive oil. Serve immediately with extra lemon wedges and fresh parsley as garnish.
11. Optional garnish note: In Italy, seafood pastas are traditionally not served with parmesan, but you can add it if you wish.

Notes

• Keep tails intact on prawns for better presentation and flavor.
• Use prawn heads and shells to make a flavorful stock, maximizing seafood depth in the dish.
• Stock should reduce to about 1 to 1 1/2 cups before straining to concentrate flavor.
• Cook pasta slightly less than al dente as it will finish cooking in the sauce.
• Do not overcook prawns; cook quickly to maintain tenderness.
• Reserved pasta water is key to creating a silky sauce and binding ingredients.
• This recipe is traditionally not garnished with parmesan cheese.

Keywords: shrimp pasta, prawn pasta, lemon pasta, seafood pasta, Italian pasta recipe, quick dinner, garlic pasta, cherry tomato pasta