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- Stir in the heavy cream, a pinch of salt, black pepper, lemon zest, and fresh lemon juice to taste. Simmer the sauce for another 2 minutes, stirring occasionally.
- Add the cooked pasta to the skillet, along with a splash of reserved starchy pasta water. Toss the pasta gently in the sauce to coat it evenly.
- Return the shrimp to the skillet and stir to combine, ensuring the shrimp are heated through.
- Remove the skillet from heat and garnish the dish with freshly chopped parsley.
- Serve immediately with extra lemon wedges on the side for squeezing.
Variants :
- Spicy Version: Add extra chili flakes or a drizzle of sriracha to bring some heat to the dish.
- Cream-Free Option: Skip the heavy cream for a lighter version and increase the white wine or broth for a more broth-like sauce.
- Seafood Medley: Add scallops or clams alongside the shrimp for a luxurious seafood pasta.
- Vegetable Boost: Toss in some baby spinach, cherry tomatoes, or asparagus for added color and nutrients.
Tips :
- Perfect Shrimp: Shrimp cook quickly, so keep an eye on them. Overcooking will make them rubbery and tough.
- Cream Substitution: If you want a dairy-free version, use canned coconut cream for a similar creamy texture.
- Wine Alternative: If you prefer not to use wine, substitute with vegetable stock and a little extra lemon juice for acidity.
- Starchy Water Trick: Reserve pasta water to help emulsify the sauce, making it cling to the pasta perfectly.
- Make it Fresh: Garnish with extra parsley and a sprinkle of Parmesan cheese for added flavor and presentation.
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