20-minute lemon butter shrimp spaghetti

Ingredients

• 200 g spaghetti
• 300 g shrimp or prawns, peeled
• 4 garlic cloves, minced
• 1/2 onion, finely chopped
• Zest and juice of 1 lemon
• 100 g vegetable broth or pasta water
• 200 g heavy cream
• Olive oil
• 100 g butter, divided
• 20 g tomato paste
• Fresh parsley
• Salt, pepper, paprika, red pepper flakes
• Cheese, to finish (optional)

Instructions

1. If the shrimp are frozen, plunge them 2 minutes in boiling water and dry very well.
2. Cook the spaghetti in salted boiling water until al dente.
3. In a little oil and half the butter, sauté the onion and garlic, then add the dried shrimp.
4. Season with the spices, add a knob of butter, the parsley, the lemon zest and juice.
5. Pour in the broth and cream, stirring constantly, then toss in the spaghetti.
6. Finish with the remaining butter, mixing until glossy, and top with red pepper flakes, parsley and cheese.