Description
This vibrant Lemon Garlic Shrimp Pasta combines tender king prawns, fresh green beans, and peas in a zesty lemon butter sauce, served over perfectly cooked tagliatelle and topped with crispy, golden panko pangrattato. Ready in just 20 minutes, it’s a refreshing and flavorful dish perfect for a quick weeknight dinner.
Ingredients
Pasta and Vegetables
- 150 g tagliatelle (6 ounces)
- 100 g fine green beans, cut in half (4 ounces)
- 125 g frozen peas (1 cup)
Main Ingredients
- 200 g raw king prawns (½ lb, size 31-40)
- 1 large shallot (sliced into half moons)
- 2 cloves garlic (sliced)
For the Sauce and Seasoning
- 1 tablespoon olive oil
- 40 g butter (3 tablespoons)
- ½ lemon (zest and juice)
- ½ teaspoon chilli flakes
- ⅛ teaspoon fine sea salt
- ⅙ teaspoon freshly ground black pepper
For the Pangrattato Topping
- 1 teaspoon olive oil
- ¼ cup panko breadcrumbs
- ½ lemon zest
- ⅛ teaspoon fine sea salt
- ⅙ teaspoon freshly ground black pepper
Instructions
- Prepare the pangrattato: Heat a small skillet over medium heat. Once hot, add 1 teaspoon olive oil and ¼ cup panko breadcrumbs. Toss together with a spoon and stir regularly, cooking the breadcrumbs until golden brown. Be attentive, as they can burn quickly. Add ½ lemon zest, ⅛ teaspoon fine sea salt, and ⅙ teaspoon freshly ground black pepper. Stir well and set aside to cool for later use.
- Cook the pasta and green beans: Bring a large pot of salted water to a boil. Add 150 g tagliatelle and cook according to the package instructions (around 9-10 minutes). Add 100 g halved green beans during the last 4 minutes of cooking. Once cooked, drain the pasta and beans, reserving about ¼ cup of the pasta cooking water.
- Sauté the shallot and garlic: While pasta cooks, heat a medium skillet over medium heat. Add 1 tablespoon olive oil and sauté the sliced shallot for 2-4 minutes until softened and translucent. Add the sliced garlic and cook for another minute, releasing their aromas.
- Cook the shrimp: Add 200 g raw king prawns and ½ teaspoon chilli flakes to the skillet with the aromatics. Cook for 3-5 minutes until the shrimp turn pink and are cooked through.
- Add the peas: Stir in 125 g frozen peas along with a pinch of salt and pepper. Mix thoroughly to combine with the shrimp mixture.
- Make the lemon butter sauce: Lower the heat to low. Add 40 g butter, the zest, and juice of ½ lemon to the skillet. Stir gently until the butter is melted and everything is well combined, creating a glossy sauce.
- Toss pasta and sauce: Add the drained tagliatelle and green beans into the skillet with the lemon shrimp sauce. Toss thoroughly to coat. To loosen the sauce and add shine, add reserved pasta water one tablespoon at a time, stirring gently until desired consistency is reached.
- Serve: Plate the pasta and shrimp mixture immediately. Top generously with the reserved crispy pangrattato for added texture and a burst of lemony flavor.
Notes
- For extra heat, increase the chilli flakes to taste.
- You can substitute king prawns with large shrimp if preferred.
- Ensure the pangrattato is watched carefully as it browns quickly to avoid burning.
- Using reserved pasta water helps to emulsify and loosen the sauce for a better texture.
- This dish is best served immediately to enjoy the crispiness of the pangrattato.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
