Tuesday,23 April, 2019
Current issue | Issue 1393, (10 - 16 May 2018)
Tuesday,23 April, 2019
Issue 1393, (10 - 16 May 2018)

Ahram Weekly

Lemon garlic shrimp and spaghetti

Lemon garlic shrimp  and spaghetti
Lemon garlic shrimp and spaghetti

Serves 4-5



750 gm peeled, deveined large shrimp (tails intact) 

350 gm dry spaghetti

4 garlic cloves (minced)

Juice of 2 lemons

1 tsp of grated lemon rind

1 tbsp coarsely chopped parsley leaves

Grated Parmesan cheese 

Salt + pepper

2 tbsp olive oil

1 tbsp butter



Cook pasta in a pan of plenty boiling salted water; until al dente.  Ladle aside one quarter of a cup of pasta water.  Drain pasta.  Discard rest of past water.  Meanwhile, heat a wide skillet; over medium heat.  Add oil.  Add shrimp in on layer.  Stir until it turns pink.  Add butter, garlic, rind and lemon juice.  Stir to combine.  Stir in seasoning.  Allow to cook for a couple of minutes.  Add pasta water.  Stir gently to combine and integrate.  Stir in Parmesan cheese; off heat.  Serve.  Sprinkle parsley on top of serving dish.

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