Creamy Spaghetti with Garlic, Lemon,

 

 

 

 

 

 

 

Ingredients

400g de crevettes crues, décortiquées (you can leave the tails on for presentation) – If using frozen shrimp, thaw completely and pat dry.
2 cloves of garlic, degraded and finely chopped
2 tablespoons of extra-virgin olive oil
150ml thick cream (heavy cream)
1 bunch of fresh flat-leaf parsley, chopped (flat-leaf parsley)
The juice of 1 fresh lemon
Fine sea salt, freshly ground black pepper.
300g of quality spaghetti
Improvements:
100ml dry white wine (e.g., Sauvignon Blanc, Pinot Grigio)
Zest of 1/2 organic lemon, finely grated
1 shallot

Instructions:

Preparation of the Ingredients: Peel and finally chop the garlic (remove the germ). Finally chop the fresh parsley. Juice the lemon.
Cuisson des Pâtes: Cook the spaghetti in a large pot of boiling salted water according to the package directions, until al dente. Reserve a cup of the pasta cooking water before draining.
Cuisson des Crevettes: In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until they turn pink and opaque. Do not overcook. Remove the shrimp from the skillet and set aside.
Préparer la Sauce (Base Aromatique): Reduce the heat to medium. Add the minced garlic and l’échalote to the skillet and cook for 1 minute, until fragrant.
Déglacer: Pour in the white wine and let it simmer for 2-3 minutes, scraping the bottom of the pan to deglaze.
Add the cream: Add the fresh cream to the skillet. Stir well to combine.
Mijotage: Reduce the heat to low and simmer the sauce for 5 minutes, stirring occasionally, until it thickens slightly.
Return the cooked shrimp to the skillet Add the lemon zest. Stir to coat the shrimp with the sauce.
Assaisonner: Season with salt and pepper to taste.
Assemblage: Add the cooked and drained spaghetti to the skillet. Toss to coat the pasta with the sauce and shrimp. If the sauce is too thick, add a little of the reserved pasta water, a tablespoon at a time, until the desired consistency is reached.
Finir et Servir: Stir in half of the chopped parsley. Serve immediately, garnished with the remaining fresh parsley.
Prep time: 10 minutes.
Cooking time: 15 minutes
Servings: 4 Persons