Dinners

Lemon Shrimp Pasta

Name: Lemon Shrimp Pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Ingredients: 1 tablespoon butter; 1 tablespoon olive oil; 14 tiger shrimp (peeled and deveined); 4 cloves minced garlic; chilli flakes (optional); 1/3 cup white wine (or vegetable stock); 1/4 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 (I used 150 grams dry linguine); splash of starchy pasta water; parsley (for garnish)

2 servings

porcje

5 minutes

czas aktywny

15 minutes

całkowity czas

Zacznij Gotować

Składniki

1 tablespoon butter

1 tablespoon olive oil

14 tiger shrimp (peeled and deveined)

4 cloves minced garlic

chilli flakes (optional)

1/3 cup white wine (or vegetable stock)

1/4 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 (I used 150 grams dry linguine)

splash of starchy pasta water

parsley (for garnish)

Wskazówki

In a pan on medium heat melt the butter and olive oil and make sure it’s hot and it shimmers before you add the raw shrimp.

Cook the shrimp for 1 to 2 minutes on each side or until pink and remove it from the pan. In the same pan add the garlic and chilli flakes and stir.

Add the white wine and let it cook off for a few minutes until thick and reduced. Add the heavy cream, a pinch of salt and pepper, lemon zest + lemon juice and stir.

Add the shrimp back in with the cooked pasta and a splash of the pasta water. Stir it all up, garnish with parsley, serve and enjoy.

Wartości Odżywcze

Wielkość Porcji

Kalorie

354 kcal

Tłuszcz Całkowity

25 g

Tłuszcz Nasycony

12 g

Tłuszcz Nienasycony

11 g

Tłuszcz Trans

0.2 g

Cholesterol

225 mg

Sód

849 mg

Węglowodany Całkowite

5 g

Błonnik Pokarmowy

0.1 g

Cukry Całkowite

1 g

Białko

20 g