Lemon Shrimp Pasta

In the whirlwind of our daily lives, finding a balance between easy-to-make and delicious meals can often feel like a culinary quest. However, every once in a while, a recipe comes along that is so simple yet so flavorful, it feels like a little victory. The Lemon Shrimp Pasta is precisely that kind of win. Ready in just 15 minutes, this dish is a perfect blend of tangy, creamy, and umami flavors, making it an excellent choice for a weeknight dinner or when you want to impress guests without spending hours in the kitchen.

Ingredients:

• 1 tablespoon butter
• 1 tablespoon olive oil
• 14 tiger shrimp, peeled and deveined
• 4 cloves minced garlic
• Chilli flakes (optional)
• ⅓ cup white wine or vegetable stock
• ¼ cup heavy cream or cream from a can of coconut milk
• Salt and pepper to taste
• Zest of one lemon
• Lemon juice to taste
• Cooked pasta of choice (150 grams dry linguine used)
• Splash of starchy pasta water
• Parsley for garnish

Directions:

1. Prep Your Ingredients: Start by gathering your ingredients. This recipe moves fast, so having everything ready to go will make the process smoother.
2. Cook the Shrimp: Heat a pan over medium heat and melt the butter with the olive oil until hot and shimmering. Add the shrimp and cook for 1 to 2 minutes on each side or until they turn pink. Remove the shrimp from the pan and set aside.
3. Flavor Base: In the same pan, add the minced garlic and chilli flakes (if using). Stirring continuously, cook until the garlic is fragrant but not browned.
4. Deglaze: Pour in the white wine or vegetable stock to deglaze the pan. Allow it to cook off for a few minutes until the liquid has thickened and reduced. This step not only infuses the sauce with flavor but also picks up any delicious bits left from cooking the shrimp.
5. Creaminess: Add the heavy cream, a pinch of salt, and pepper, along with the lemon zest and juice. Stir well to combine all the ingredients into a smooth sauce.
6. Combine: Return the shrimp to the pan along with the cooked pasta and a splash of the starchy pasta water. The starchy water helps to bind the sauce to the pasta, ensuring every strand is evenly coated.
7. Garnish and Serve: Give everything a good stir to ensure the pasta and shrimp are well coated with the sauce. Garnish with fresh parsley, serve immediately, and enjoy the burst of flavors.

Cooking Tips:

• Pasta Choice: While linguine is used here, feel free to use any pasta you prefer. Spaghetti, fettuccine, or even angel hair pasta can work well with this recipe.
• Shrimp Selection: Tiger shrimp are recommended for their size and texture, but any large shrimp can be used. Ensure they are properly peeled and deveined before cooking.
• Wine or Stock: White wine adds a nice acidity to the dish, but if you prefer not to use alcohol, vegetable stock is an excellent alternative.

This Lemon Shrimp Pasta recipe is not just a meal but an experience in itself. It’s about taking simple ingredients and transforming them into something extraordinary. It’s a reminder that sometimes, the best things in life (or in the kitchen) are not the most complicated. So, the next time you find yourself pondering over what to make for dinner, remember that this delightful dish is just 15 minutes away from bringing joy to your table.

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