Ein Teller mit Nudeln in Zitronen-Buttersoße und Garnelenhack. An der Seite liegt eine Zitrone und garniert wird die Pasta mit etwas Basilikum.

Pasta al Limone with minced shrimp

40 minutes

Leicht

2 people

This Pasta al Limone brings summer to your plate – with fresh lemon juice, crunchy minced shrimp, and a wonderfully creamy sauce. The pasta is cooked right in the pan, ensuring maximum enjoyment. It almost feels like a mini vacation on Capri.

Ingredients

200 g Bavarian shrimp tartare
250 g penne rigate (or spaghetti)
1 organic lemon – juice &
zest of approx. 1/3 of the peel
2 garlic cloves, finely sliced
3 tbsp extra virgin olive oil
60 g butter
50 g parmesan, freshly grated
1 handful of fresh basil leaves
25 g salt for the pasta water
Freshly ground black pepper

Stefan from HONEST CATCH

Stefan from HONEST CATCH Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Bring a large pot of water to a boil and add plenty of salt (25 g of salt per approximately 2.5 litres of water). Add 250 g of pasta and cook for about 3-4 minutes. The pasta should not be al dente yet. When draining, reserve about 150 ml of pasta water – you'll need it later for the sauce.
Heat 3 tbsp of olive oil in a large skillet over medium heat. Add the 2 sliced garlic cloves and sauté for 1 minute - they should turn slightly yellow, but not brown.
Now add 200 g of shrimp tartare to the pan and sauté for about 2-3 minutes until lightly browned. Then add 60 g of butter and let it melt – this ensures perfect creaminess.
Roughly tear half of the basil leaves and add them to the pan. Stir briefly – the aroma is already dreamy!
Add the precooked pasta directly to the pan. Squeeze in the juice of one organic lemon, along with the zest of about one-third of the lemon. Then add about 100 ml of the pasta water. Add more if needed. Now it's time to toss, toss, toss! The constant stirring and tossing help bind the liquid, allowing the pasta to absorb all the flavours. No additional salt is needed - the pasta water provides enough seasoning.
Gradually add 50 g of grated Parmesan cheese to the pan and toss well again. You should now have a wonderfully smooth and creamy lemon-butter sauce.
Finally, season with freshly ground black pepper. Serve on plates and garnish with the remaining basil leaves.