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Spaghetti with shrimp in lemon butter sauce

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Ingredients for 3 servings:

  • 500g spaghetti
  • 250 g shrimp(s), frozen
  • 350 ml cream
  • 1 cup crème fraîche
  • 85 g butter
  • ½ onion(s), diced
  • 1 pinch(s) garlic powder, or fresh
  • ½ lemon(s), juice
  • salt and pepper
  • vegetable broth
  • some Parmesan, grated

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Cook the spaghetti in salted water. Meanwhile, sauté the onion and garlic with the butter in a separate pot for 1 minute. Then add the thawed shrimp and fry. When the shrimp have reached the desired orange color, add the cream and crème fraîche and heat through. Stir in the lemon juice and grated Parmesan cheese and bring to a boil. Season the sauce with vegetable stock, salt, and pepper to taste. Then add the cooked spaghetti to the sauce and stir well for about 1 minute to coat the pasta completely. Once the pasta is served, sprinkle with Parmesan cheese.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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