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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.

Ingredients

Scale

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

Find it online: https://cookwithyana.com/shrimp-and-lemon-pasta-with-cherry-tomatoes-recipe-2/