Friday, 22 July 2011

Lemon & Black Pepper Shrimp Spaghetti

This won't win any awards in the 'diet' category. Butter is a major part of this dish.

A tip. Don't skimp on the butter. Obviously, this is not a dish for every day, so go for it. You won't regret it. The generous amount of butter takes this dish from good to great.


As an experiment I used half white and half wholewheat spaghetti for this, just because I had both types open in the cupboard. Gotta say, it really works. The two textures compliment each other well. And it's pretty too.

Lemon & Black Pepper Shrimp Spaghetti

For 2:

150g wholewheat spaghetti
150g white spaghetti
250g prawns (raw is best, but you can use cooked, just reduce cooking time to 1 min)
4 cloves garlic, finely minced
1/2 tsp dried chilli flakes
1 tsp ground black pepper
Pinch of salt
Juice of half a lemon
100ml white wine
50g butter 
Handful of parsley, roughly chopped
Olive oil

Start your spaghetti cooking in well salted water. Keep an eye on it. The sauce should take about as long as the pasta takes to cook.

Heat 2 tbsp olive oil over a medium high flame. Add minced garlic and cook for 30 seconds - don't let it burn and get bitter. Add wine, lemon juice, pepper, salt and chilli flakes and cook down for 4-5 mins until reduced to 1/3. Add prawns and butter and cook for 2-3 mins, until prawns are pink and the sauce is silky. By now the spaghetti should be done. Drain it and throw it in to the sauce with the parsley. Stir until coated with the sauce and serve with some more parsley, black pepper and a glug of olive oil.


A delicious discovery on a crappy day.

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3 comments:

  1. There are two really wonderful combinations here: shrimp and spaghetti (my two favorite foods) and lemon and black pepper. I cannot wait to try your recipe. Yum!

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  2. Thankyou! It's ever so easy... I made it twice last week in fact. Stay tuned for more recipes! x

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