Ingredients
Shrimp:
- 500 g raw shrimp, medium or large, peeled, deveined, with or without tail
- 4 cloves of garlic, chopped
- 1 pinch paprika (optional)
- Salt and pepper to taste
- 2 tablespoons good quality olive oil
- 2 tablespoons butter (or more if you want more sauce)
- Juice of 1 lemon (2 tablespoons), see note
- 1 tablespoon chopped flat-leaf parsley (or another aromatic herb, optional)
Pasta:
250g of pasta (tagliatelle, fettuccine, spaghetti, linguine, or other types of pasta), the approximate amount of pasta, more or less, depending on your taste
Preparation
Cook your pasta:
- Bring salted water to a boil in a large pot. Once it boils, add your pasta. Cook for 8 to 12 minutes according to package directions.
- Reserve a ladleful of the pasta cooking water. Drain the rest.
- Prepare the garlic and lemon shrimp:
- At the same time as you cook your pasta, prepare the shrimp with its sauce.
- Rinse your shrimp in cold water and pat dry with paper towels.
- In a large skillet, heat oil over medium heat.
- Sauté the shrimp for 1.5 minutes on each side until they turn pink. Be careful not to cook them for too long or they will become hard and rubbery.
- Add salt and pepper to taste halfway through cooking and mix.
- Remove the shrimp and keep them on a warm plate, covered.
- Add the garlic, a pinch of paprika if using, and the butter to the pan. Sauté for 2 minutes while stirring.
- Be careful not to burn the garlic, as it will become bitter.
- Add the parsley if you use it, then the lemon juice. Mix.
- Return the shrimp to the pan. Heat and stir quickly so that the shrimp soak up the sauce.
Dish:
Add the pasta to the pan with the shrimp. If desired, add a little pasta water if the pasta is dry to your liking.
Heat everything up. Mix well and serve immediately. Enjoy!
Notes on the recipe
1. Lemon juice :
Feel free to adjust the amount of lemon juice to your taste. For me, 2 tablespoons | 30 ml of lemon juice works for 500 g of shrimp. If you are a lemon fan, you can also add the zest of ½ lemon.
2 tablespoons of lemon juice are the equivalent of 1 medium yellow lemon.
2. Shrimp:
How do you thaw your shrimp?
If your shrimp is frozen, the best way to thaw them is to take them out of the freezer the day before. You put them in your refrigerator without removing them from their packaging. The next day they are ready. Otherwise, the fastest way to thaw them is to put them, still without removing them from their packaging, in a large bowl of cold water.
How to castrate the shrimps?
To castrate or devein shrimp is to remove the shrimp's gut or digestive tract. If your shrimp are not peeled or deveined, simply slit the shrimp along the back and, using the tip of the paring knife, gently pull out the casing.
Substitute shrimp:
You can replace the shrimp with other seafood such as mussels, sliced squid, scallops, ...