Ingredients needed
The creamy lemon pasta sauce couldn’t be simpler and requires only a few ingredients. You can of course serve the pasta as is with the creamy sauce but adding sautéed shrimp makes this a showstopper meal. You could use seared chicken too, if you don’t like/eat seafood.
Shrimp/prawns. I used whole shrimp and peeled and deveined it myself but feel free to use peeled shrimp. If using frozen shrimp, allow to thaw completely then pat dry before cooking. Extra-virgin olive oil/butter. Olive oil is the more traditional choice but I love butter with pasta. Use whichever you prefer. Pasta. I used tagliatelle but fettuccine, linguine, spaghetti, rigatoni or penne will all work. Fresh garlic cloves. Fresh lemon juice and zest. Cream. Whipping or heavy cream. Cream isn’t traditionally used in al limone but I wanted to sauce to be a little saucier. You can still achieve that without cream however by tossing more of the pasta cooking water and a little extra cheese with the pasta. Parmesan cheese. Parmigiano Reggiano is my cheese of choice but Pecorino or Grana Padano will also work. Salt and black pepper. Parsley, for serving. Using fresh herbs isn’t completely necessary but I like a generous sprinkle over the pasta to finish.
How to make pasta al limone with shrimp
Lemon pasta recipes
