Lemon Shrimp Pasta

• 份量: 2 servings
• 活動時間: 5 minutes
• 總時間: 15 minutes

食材

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)

步驟

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.

營養

• 卡路里: 354 kcal
• 總脂肪: 25 g
• 飽和脂肪: 12 g
• 不飽和脂肪: 11 g
• 反式脂肪: 0.2 g
• 膽固醇: 225 mg
• 鈉: 849 mg
• 總碳水化合物: 5 g
• 膳食纖維: 0.1 g
• 總糖: 1 g
• 蛋白質: 20 g