Lemon Garlic Shrimp Pasta
A quick and elegant pasta dish featuring shrimp, tagliatelle, and a zesty lemon garlic sauce, ready in just 20 minutes.
Ingredients
- 150 g tagliatelle (about 6 ounces)
- 100 g fine green beans (halved, about 4 ounces)
- 1 tablespoon olive oil
- 1 large shallot (sliced into half moons)
- 2 cloves garlic (thinly sliced)
- 200 g raw king prawns (about 1/2 lb, size 31-40)
- 1/2 teaspoon chili flakes
- 125 g frozen peas (about 1 cup)
- 40 g butter (about 3 tablespoons)
- 1/2 lemon zested and juiced
- 1/4 cup reserved pasta water
- 1 teaspoon olive oil (for pangrattato)
- 1/4 cup panko breadcrumbs
- 1/2 lemon zest (for pangrattato)
- 1/8 teaspoon fine sea salt
- 1/6 teaspoon freshly ground black pepper
Instructions
- Prep all ingredients to ensure a smooth cooking process.
- In a small skillet, heat olive oil over medium heat. Add panko breadcrumbs and toast until golden brown. Stir in lemon zest, salt, and pepper, then set aside.
- Bring a pot of salted water to a boil. Cook tagliatelle according to package directions. Add green beans halfway through cooking. Drain, reserving about 1/4 cup of cooking water.
- In a skillet, heat olive oil over medium heat. Sauté shallots for 2 to 4 minutes until soft. Add garlic and cook for another minute. Add shrimp and chili flakes, cooking until shrimp are pink and opaque, about 3 to 5 minutes.
- Add frozen peas, seasoning with salt and pepper. Lower heat, then stir in butter, lemon zest, and lemon juice until combined.
- Add drained pasta and green beans to the skillet, tossing to combine. Gradually add reserved pasta water until a glossy sauce forms.
- Serve immediately, topped with pangrattato for added crunch.
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Notes
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of water or butter to loosen the sauce.