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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.

Ingredients

Scale

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

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