Shrimp lemon creamy sauce pasta

Moushira Abdel-Malek, Tuesday 1 Dec 2020

Shrimp lemon creamy sauce pasta
Shrimp lemon creamy sauce pasta

Serves 4

1 kg large shrimp (shelled, deveined)
350 gm pasta (linguine, fettuccine or spaghetti)
1 tbsp minced garlic
1/2 cup dry white wine
Few dill or parsley leaves (chopped)
Salt + pepper
2 tbsp vegetable oil

For the Sauce:
2 tbsp flour
2 vegetable bouillon cubes
2 reserved cups of pasta water
Juice of 4 lemons
Zest of one lemon (very finely grated)
Salt + pepper
2 tbsp olive oil

Cook pasta al dente, in well salted boiling water; according to packet instructions.  Drain; reserving two cups of pasta water.  Add oil and garlic to a wide large cooking pot.  Place over medium heat.  Stir until garlic turns slightly yellow.  Add salt and pepper.  Stir for seconds to combine.  Add washed, drained, pat dried shrimp.  Stir to cook only for eight minutes; adding wine halfway that time.  Remove away from heat.  Add sauce to shrimp.  Stir to combine.  Transfer drained pasta to shrimp and sauce; stirring gently; only to heat through.  Stir to blend all ingredients together.  Taste for salt.  Transfer to a serving dish.  Sprinkle dill on top and serve hot.

For the Sauce:  In a medium-sized pot, add oil to heat.  Stir in flour; over medium-low heat until it changes colour.  Away from heat add pasta water and bouillons; while stirring constantly.  Remove back over medium-low heat; when sauce thickens and is smooth.  Continue stirring; adding tap water if needed.  Remove sauce away from heat.  Allow to cool.  When heat subsides; stir in lemon juice; adding a small amount of water while stirring constantly.  Add zest and use.

*A version of this article appears in print in the 3 December, 2020 edition of Al-Ahram Weekly

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