Ingredients
- 100 g pasta
- 1 tbsp olive oil
- 300 g raw, clean and peeled shrimp or langoustines or chicken filets
- Zest from 2 lemons
- 2 garlic cloves minced, puréed or finely grated
- 1 tbsp all-purpose flour
- Juice from 1 lemon
- 200 ml whipping cream
- 30 g parmesan cheese freshly grated
- bunch basil leaves largely chopped
- Salt and pepper
Instructions
- Cook the pasta in plenty of boiling water with salt until it's al dente. While the water boils and pasta cooks, make the sauce.
- Preheat the pan over medium-high heat. Add the olive oil and the shrimp. Cook them a minute per side without moving them around so that they can become golden. Don't overcrowd the pan, so they don't boil instead of getting golden. If you're making plenty, work in batches. Season them with salt and pepper and remove them from the pan.
- Lower the temperature to low and add more oil if needed. Add the zest and garlic and cook them until just starting to become golden.
- Add the flour and stir.
- Add the lemon juice, whipping cream, parmesan cheese, and stir until everything comes together. Season with salt and pepper.
- Add the cooked pasta to the sauce along with the shrimp and basil. Stir and serve immediately.
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