Still working on that lemon tree in the garden, so another lemon recipe today. If you make one new dinner this week, make this! Bursting with fresh lemon flavour from roasted lemons, a creamy wine sauce and grilled shrimp! You just can't go wrong!
First of all, it's March!!! What? It's like in the blink of an eye the year is disappearing once again. As chiche as that may sound, it is crazy and I really do want time to slow down. You are never going to find me wishing time away. Nope, not me. Well, not right now anyway...ha!
Okay, so I need to take a tiny minute to talk about the weather before we get into the food. So, I know we all live in different corners on the map and some of us have winter, some of us summer, and others, well who knows. For us folks here in southern Spain it is "technically" winter, but verging on spring. I even broke out the barbecue the other day and I felt a bit like a rebel barbecuing at the tail end of February. Okay, I know some of you barbecue in you snow suits when the patio is being used as the family freezer, but that's a whole different story that I am not about to touch on right now!
You see I have lived away from the snow now long enough to appreciate "bad" days. By bad days, I mean a fluffy cloud or two, temperatures dropping below 10 degrees C, maybe a gust of wind and some drizzle. Those really are our bad days. Otherwise it is pretty much is wall to wall sunshine and warm verging on hot for a big part of the year. Like I said, fluffy clouds are considered the bad days.
Until it's not of course.
You know the saying "The rain in Spain."? Well, it's a saying for a reason. Kind of like how they say it's cold in Canada, don't go after a baby cub bear, wear sunscreen in August or don't wear white after Labour Day (okay, that one I don't really know about..mmm). But sayings, expressions and so on are there for a reason. Someone at sometime has experienced that has led to an expression. That's kind of how it goes. I wonder if I could be the maker of expressions? Something tells me, not! I'll stick to recipes for now.
So the rain here has been abundant shall we say! Maybe more than the rain, I should say the wind. Geez, it's been a pretty fierce combo these past 24 hours. The beach was unrecognisable earlier today. With crashing waves, broken glass, debris of all sorts and relentless wind and rain it almost felt tropical storm...ish. I secretly admit, I love storms.
And what goes great with a good storm? Food.
Which finally brings me to this dish. Yes, this utterly delicious pasta and shrimp dish! I love pasta of all kinds. In fact, I would go so far as to say I have never met a pasta dish that I didn't like. I love it even more now than ever as I have been trying so hard this year to limit my carbs. I have said this before, for me that is a HUGE struggle. I could live off carbs and cheese forever. Easy. Oh and wine...eek!
If I were only allowed one pasta dish for the next 6 months, I would probably choose this one. Okay, that's a tough choice, but I would easily put it in my top five.
What makes this dish so great? All of it! But seriously the cream, the shrimp, the ROASTED lemons. It is just a fabulous combination. I made this a while ago and my dear husband ate all of it!!! Well, apart from my portion. I was hoping to have some for leftovers, but nope. It was all gone.
A bit about the dish.
It really is easy to make, like most of my dishes. Again, it's all about the timing. I keep going on and on like a broken record about multi tasking in the kitchen, but with dishes like this, it really is key.
You will see in the recipe below that I got the lemons in the oven first of all. This can even be done in advance and you can set them aside. If you want to skip this step for the recipe, you can. However, I will say that the roasted lemons added the dish at the end really finished it off beautifully.
As for the rest of it, it really doesn't take a whole lot of time to put together. You just have to get different pots going at the same time for the freshest dish when ready to serve.
This is a dish that is best served piping hot off the stove. I don't recommend making it in advance or reheating it later on. It really does lose it's lustre and allure shall we say! But fresh, it's amazing!
Happy cooking and get storm watching!
Lemon Cream Spaghetti & Shrimp
Serves 4 / Prep time: 20 minutes / Cook time: 25 minutes
8 oz spaghetti
½ kg/1lb raw shrimp – peeled and de veined
1 large leek, sliced crossways finely
3 garlic cloves, crushed
1 Cup/240 ml cooking cream
1 cup/100 grams grated parmesan
1 cup/240 ml white cooking wine
1 Cup/240 ml reserved pasta water
Juice and zest of one lemon
Bunch of freshly chopped basil
2 tablespoons butter
2 Tablespoons olive oil
Salt for seasoning
For roasted lemons:
2 Lemons, cut into thin slices
Preheat oven to 350 degrees C. Place all the cut lemons on a large baking sheet. Sprinkle with salt and bake for around 20 to 25 minutes. Turn the baking sheet half way through cooking and flip over the lemons. Remove from oven and set aside.
In a large pot set over medium heat, add olive oil and half of the garlic. Stir for about a minute until golden. Add leeks and give a good stir. Cook for about 5 minutes until they start to brown and then add a splash of water. Stir and leave for another minute or two. When you notice the pan dry and leeks sticking on, add a bit more water. Repeat this until leeks have a golden colour and are completely soft. About 10 minutes. Remove from heat.
In a large pot of boiling water, add spaghetti and cook to instructions on the pack. When cooked, remove and drain. Reserve about 1 cup/240 ml of pasta water.
While the spaghetti is cooking, heat a large skillet with 1 tbsp of butter and the remaining crushed garlic. Stir until golden and then toss in the shrimp. Cook over medium to high heat for about 5 minutes, stirring so they cook evenly. Lightly season with the salt and remove from heat. Set aside and keep warm.
Make the sauce by returning the pot with the leeks to a medium high heat. Add wine, lemon juice and lemon zest and bring to a boil. Reduce heat to a simmer leave for one to two minutes. Now, add the cooking cream and stir. Allow sauce to thicken for a couple of minutes. Add the reserved pasta water and give a good stir for another minute.
Add spaghetti, remaining butter and parmesan (reserving a little for garnish) to the pot and stir until completely combined. Add fresh basil and lemon slices. Give a gentle stir and serve immediately.
Top with extra fresh parmesan and fresh basil if desired.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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