Creamy Lemon Shrimp Spaghetti with Peas

• 12 oz spaghetti
• 1 lb large shrimp, peeled and deveined
• 2 cups frozen peas
• 1 cup heavy cream
• 1/2 cup chicken stock
• 1/4 cup freshly squeezed lemon juice (about 2 lemons)
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 tsp lemon zest
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped

Steps

1. 1 Cook the spaghetti according to package instructions until al dente; reserve 1/2 cup pasta water.
2. 2 While the pasta cooks, heat a large skillet over medium heat and melt butter.
3. 3 Add garlic and red pepper flakes (if using) to the skillet, sauté for about 1 minute until fragrant.
4. 4 Add shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes per side until pink and opaque.
5. 5 Stir in frozen peas, heavy cream, chicken stock, lemon juice, and lemon zest. Simmer gently for 3-4 minutes until sauce thickens slightly.
6. 6 Drain pasta and add to the skillet with the shrimp mixture. Toss to coat, adding reserved pasta water as needed to reach desired consistency.
7. 7 Remove from heat, sprinkle with fresh parsley, and serve immediately.

Equipment

• Large pot
• Large skillet
• Wooden spoon
• Measuring cups and spoons

Variations

• Add sun-dried tomatoes for extra flavor.
• Substitute spinach for peas for a different texture and color.

Substitutions

• Use vegetable stock for a vegetarian version.
• Substitute linguine for spaghetti if desired.

Pairings

• White wine
• Lemon wedges

Nutrition

Tips

• For extra tang, serve with a wedge of lemon on the side.
• Make sure to use fresh lemon juice for the best flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or cream to loosen the sauce.

Freezing: This dish does not freeze well due to the texture of the shrimp and pasta.

Serving Suggestions

• A crisp green salad
• Warm crusty bread

FAQ