Thursday,21 February, 2019
Current issue | Issue 1350, (22 June - 5 July 2017)
Thursday,21 February, 2019
Issue 1350, (22 June - 5 July 2017)

Ahram Weekly

Shrimp lemon basil pasta

Shrimp lemon basil pasta
Shrimp lemon basil pasta

Serves 4

1 kg large shrimp (peeled, deveined, tails intact, washed, drained well)
300 gm spaghetti
4 cloves garlic (minced)
1 tbsp seeded mustard
2 tbsp sour cream
2 tbsp freshly squeezed lemon juice
3 tbsp capers (drained)
1 cup fresh basil (torn)
Salt + pepper
2 tbsp extra virgin olive oil

Cook spaghetti in a large pot of salted boiling water; approximately three litres.  Remove away from heat when al dente.  Discard pasta waters, reserving the minimal amount; (approximately 50 millilitres).  In a medium glass bowl, gradually pour over some pasta water; stirring it into mustard and sour cream; forming a diluted mixture in the consistency of a light emulsion.  Leave it aside.  Heat a large skillet on high.  Add olive oil.  Lower heat to medium-low.  Add shrimp to skillet.  Stir until all shrimp turn pink.  Add garlic and season with salt and pepper.  Follow with lemon juice, capers, mustard and sour cream mixture.  Stir to mix well with shrimp.  Pour hot, drained pasta over shrimp in skillet.  Mix to incorporate.  Add basil immediately after removing from heat.  Incorporate well then serve hot.

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