This Creamy lemon garlic shrimp pasta is so easy but such a showstopper recipe. The sauce and pasta cooks at the same time for minimum effort. Just delicious!
Juicy, plump shrimp (or prawns as we call them in South Africa) in a creamy lemon garlic sauce is always a good idea. Now add all of that to a plate of al dente pasta and you have yourself a most delicious, easy dinner that took next to no time to make but will impress the socks off your family/guests.
This is the kind of recipe I fall back on when I know I have guests coming around for dinner but I also know that time isn’t on my side. It’s always a showstopper and unless your guests don’t like shrimp (in which case I might suggest you need new friends… j/k), they will be licking their bowls clean because this creamy shrimp pasta recipe is a serious winner.
Ingredients:
500 g/1lb tagliatelle or pasta of your choice
For the Creamy lemon garlic shrimp pasta sauce:
3 tbsp butter
500 g/1lb shrimp/prawns deveined and shelled
4 garlic cloves crushed
1 cup/250ml cream
2-3 tbsp fresh lemon juice
handful fresh parsley finely chopped
salt to taste
pepper to taste
Instructions:
Cook the pasta in a large pot of salted boiling water until al dente. Drain and reserve 1 cup of cooking water.
In the meantime, melt 2 tablespoons of butter in a large skillet/frying pan and cook the prawns in batches until golden brown and opaque. Season the prawns to taste.
Remove from the pan and set aside.
Add the remaining butter and garlic and cook for a few seconds, until the garlic is fragrant then pour in the cream, lemon juice (start with 2 tablespoons and add more if you wish), parsley and season to taste.
Allow to simmer over gentle heat until the sauce coats the back of a spoon. Add the shrimp back in and adjust seasoning.
Add the pasta and a little of the cooking water and toss until the pasta is coated in the sauce.
