Best Lemony Prawn Pea Pasta Recipes

CREAMY LEMON SHRIMP PASTA WITH SPRING VEGETABLES

Steps:

• Pat the peeled shrimp dry with paper towels then place in a bowl.
• Add a little oil and season with salt.
• Heat a large, deep frying pan or skillet over medium-high heat.
• Once hot, add the shrimp and cook for 1-2 minutes, until they are golden brown and almost cooked through.
• Remove the shrimp from the pan then add a knob of butter or splash of oil.
• Add the onion and garlic and cook for a few minutes until soft and fragrant.
• Add the asparagus and cook for 2 minutes then add the peas and thyme.
• Cook for another minute then pour in the cream, lemon zest and lemon juice.
• Season with salt and pepper and bring up to simmer.
• Cook for 5-6 minutes until the sauce easily coats the back of a spoon.
• Add cooked pasta and a splash of cooking water along with the cooked shrimp and any of its resting juices.
• Allow the shrimp to heat through for a minute and serve.

LEMONY SHRIMP & SNOW PEA PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium heat. Add peas; cook and stir until crisp-tender, 2-3 minutes. Remove and keep warm., In same pan, heat remaining oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 2-3 minutes. Add garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; cook and stir 1 minute longer., Drain pasta, reserving 1/2 cup pasta water. Add pasta to shrimp mixture; stir in peas and tomatoes. In a small bowl, whisk lemon juice, parsley, oil, garlic, lemon zest and remaining salt and pepper until blended. Pour over shrimp mixture; toss to coat, adding enough reserved pasta water to moisten pasta. If desired, sprinkle with additional lemon zest and parsley.

PASTA ALLA PAMELA WITH SHRIMP AND PEAS

Steps:

• Bring a big pot of water to a boil. Salt liberally.
• In a large bowl, toss the shrimp with 1 teaspoon salt, 1/2 teaspoon pepper and the baking soda and marinate in the fridge for 15 minutes (this keeps the shrimp moist with a nice crust on the outside).
• Add the pasta to the pot of boiling water and cook according to the package instructions. Drain, reserving about 1 cup of the pasta cooking water.
• Meanwhile, heat a large skillet over medium-high heat until hot. Add the oil to the skillet, then arrange the shrimp in a single layer in the oil. Reduce the heat to medium. Cook, undisturbed, until a nice crust is formed, about 2 minutes. Flip the shrimp, then add the butter and garlic. Cook gently until fragrant, about 1 more minute. Add the wine to deglaze and let simmer for 1 more minute. Add the peas and pasta. Toss to combine. Taste for seasoning and adjust with salt and pepper. Add a generous amount of Parmesan and toss again, adding the pasta water as necessary.
• Transfer the pasta to a large serving bowl. Garnish with more Parmesan and the parsley. Serve.