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Spaghetti with lemon cream and shrimp

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Ingredients for 4 servings:

  • 4 spring onions
  • 1 tsp butter
  • Salt
  • 500g spaghetti
  • ⅛ liter vegetable broth
  • 2 tbsp lemon juice
  • Pepper, from the mill
  • 200 g shrimp(s), small, peeled, cooked
  • basil
  • 200 g cream

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Cook the spaghetti according to the package instructions. Meanwhile, wash and trim the spring onions and slice them into thin rings. Sauté the spring onions in butter. Add the cream, vegetable stock, and lemon juice, simmer gently, and cook until creamy while stirring. Season with salt and pepper. Finally, stir in the peeled baby shrimp and heat briefly, otherwise they will become tough. Drain the spaghetti and stir into the sauce. Serve with basil leaves.

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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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