Lemony Shrimp Pasta


One day we got home late from work, and there was nothing much in the kitchen except a bag of flour, a few eggs, a lime, and some raw shrimps. The kids were whining. We need something fast. So of course I relied on my best friend, Google and came across this recipe. It turns out to be one of the best pasta recipes we have ever had. Bonus: everything can be done under 30 minutes!!

Lemony Shrimp Pasta

(adapted from Food Network)

600g fresh pasta (or dry pasta)
1 lb large shrimp with shells (31-40 count)
1/2 onion (chopped in big chunks)
6 minced garlic cloves
Zest and juice of 2 lemons (or limes, divided)
5 tbs olive oil
1 tsp red pepper flakes (skipped)
Kosher salt and ground pepper
1 tbs butter
Parsley or mints

  1. Peel the shrimps, reserve shells for the stock.
  2. In a bowl, combine shrimps, garlic, zest and juice of 1 lemon, olive oil, salt and pepper, and red pepper flakes (if using). Set aside to marinate.
  3. In a small pot, add shrimp shells and onion. Cover with just enough water and bring to a boil. Simmer for 10 minutes. If you have time, simmer for 20-30 minutes to bring out the flavor.
  4. Meanwhile, cook pasta until just tender and still slightly under cooked. Strain, and reserve 1/2 cup of cooking water.
  5. Heat a large skillet over high heat, add the shrimps and reserve the marinade. Quickly cook until shrimps turn pink. You want under cooked shrimps here. Transfer shrimps to a plate.
  6. Add shrimp stock, shrimp marinade, and 1/2 cup of pasta cooking water. Cook until the sauce reduce by half.
  7. Add zest and juice of the remaining lemon, and butter, and parsley (if using).
  8. Adjust seasoning with salt and pepper.
  9. Quickly add pasta and shrimps to the sauce, and stir until just combine.
  10. Serve immediately. Sprinkle with some chopped mints if using.