Lemon Shrimp Pasta with Homemade Prawn Stock

 

Elevate your pasta game with this Lemon Shrimp Pasta, where every bite is infused with deep flavors from a quick prawn stock. Made by simmering the prawn heads and shells, this simple yet restaurant-worthy dish gives you a rich sauce without any fishiness—just sweet, savory goodness. A perfect blend of zesty lemon, tender shrimp, and glossy pasta, all tossed together for a delicious, comforting meal.

Ingredients

Shrimp / Prawn

• 1 lb (500g) large raw prawns/shrimp, unpeeled
• 2 garlic cloves, minced
• 2 tbsp extra virgin olive oil

Stock

• 1 cup chicken or fish stock/broth (or vegetable)
• 1 1/2 cups water
• 1/2 cup white wine (optional, or substitute with water)
• 1/2 onion, roughly chopped

Pasta

• 400g (13oz) spaghetti
• 3/4 cup reserved pasta cooking water
• 3 tbsp extra virgin olive oil, plus extra for drizzling
• 1 garlic clove, minced
• 1 1/2 punnets cherry tomatoes, halved (or 3 large tomatoes, diced)
• 1 large lemon (or 1 1/2 small lemons), zest and juice
• 3 tbsp fresh parsley, finely chopped
• 2 tsp dried chili flakes (optional)
• Salt
• Black pepper

To Serve

• Extra lemon wedges
• Extra fresh parsley, finely chopped

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Instructions

1. Prepare the Shrimp/Prawns:

   • Peel and devein prawns, leaving the tails intact. (See Note 1 for tips on peeling).
   • Place heads and shells in a saucepan to make the stock.
   • Marinate the peeled shrimp with minced garlic and 2 tbsp olive oil. Set aside while preparing the stock.

2. Make the Stock:

   • Add the remaining stock ingredients to the saucepan with prawn shells. Bring to a boil, then reduce to a rapid simmer.
   • Use a potato masher to crush the prawn shells, extracting maximum flavor.
   • Simmer until the liquid reduces to about 1–1 1/2 cups. Strain into a bowl and keep the stock warm.

3. Cook Pasta & Sauté Shrimp:

   • Bring a large pot of salted water to a boil. Add pasta and cook until just before al dente.
   • While pasta cooks, heat 1 tbsp olive oil in a deep fry pan over high heat.
   • Sauté shrimp for 1 minute on each side until they curl into a "C" shape. Remove and cover loosely with foil.

4. Assemble the Pasta:

   • In the same fry pan, add 2 tbsp olive oil and 1 minced garlic clove. Sauté until fragrant.
   • Transfer the cooked pasta directly to the fry pan, adding 3/4 cup pasta water and the cherry tomatoes.
   • Toss for 1 minute, allowing the sauce to thicken and coat the pasta.
   • Add lemon zest, juice, parsley, chili flakes, and shrimp. Pour over the stock, tossing to combine.
   • Season with salt and pepper to taste.

5. Serve:

   • Drizzle with extra olive oil, and serve immediately with lemon wedges and fresh parsley for garnish.

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Notes:

1. Peeling Tips: Gently remove the prawn heads and shells to keep the tails intact. Use a skewer or knife to extract the vein if it breaks.
2. Stock Reduction: If needed, adjust the stock to about 1 1/2 cups by simmering further or adding a touch of water.
3. Tomato Variation: Add the tomatoes earlier if you prefer them softer, or use crushed tomatoes for a saucier pasta.

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Nutrition Information (per serving):

• Calories: 603
• Carbohydrates: 62.9g
• Protein: 39.6g
• Fat: 18.9g
• Cholesterol: 312mg
• Fiber: 1.6g
• Vitamin C: 29.7mg

Enjoy this elevated pasta dish, perfect for impressing guests or indulging in a comforting, flavorful meal at home!