Ingredients
Full recipe with amounts can be found in the recipe card below.
Shrimp/Prawns. Shelled and deveined. Butter/oil. Onion. Shallots can be substituted. Garlic. Asparagus. Frozen peas. Lemon zest and juice. Fresh thyme. If using dried, use half the amount called for. Cream. Heavy/whipping cream. Salt and pepper. Pasta. I used pappardelle but use any shape you like.
How to make lemon shrimp pasta
Can I use frozen shrimp/prawns for this pasta?
Yes! Frozen shrimp/prawns are great to have in the fridge for quick dinners, especially as they defrost so quickly. I prefer buying whole prawns/jumbo shrimp. I find they are juicier and less-rubbery than the already peeled ones. Defrost thoroughly before using and make sure to pat them dry with paper towels so that they develop some beautiful color once cooked.
What can I use instead of cream?
Cream will give you the quickest, most delicious sauce but if you prefer not to use it, you can use a combination of stock and yogurt too. Make the sauce as directed then stir in the stock. Allow the sauce to reduce a little then stir in yogurt (using thick, Greek yogurt will work best) and then add the shrimp and pasta with a splash of the pasta’s cooking water. Add a splash of lemon juice to taste and serve.
Shrimp recipes
