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Bistro-Style Crispy Shrimp Pasta with Lemon Garlic Sauce

A much-loved restaurant dish you can make at home for four. Crispy breadcrumb-coated shrimp, golden outside and tender inside, on spaghettini tossed in a light, creamy lemon garlic sauce, with browned mushrooms, cherry tomatoes and plenty of fresh basil. Ready in about 45 minutes, and it tastes like it came from the best bistro.
طباعة الوصفة Pin Recipe
مدة الإعداد 15 دقائق
مدة الطبخ 30 دقائق
الوقت الكلي 45 دقائق
الحصص: 4 people
وجبة: Main course
مطبخ: International
المقادير Method ملاحظات

المقادير
  

  • 500 g large shrimp about 24-28 shrimp (6-7 per person), peeled and deveined, tail shells removed, and patted very dry
  • 2 egg whites lightly beaten
  • 1/4 tsp salt for the coating mixture
  • 2 tbsp cornstarch for the coating mixture
  • 8 tbsp Italian herb breadcrumbs 1/2 cup (about 60 g). Read the label, as some brands contain sesame or milk
  • 1 liter vegetable oil for frying about 4 cups, for a depth of about 3 cm in a pan at least 20 cm wide and 10 cm deep
  • 400 g spaghettini a whole pack, or thin spaghetti or linguine (100 g per person)
  • 1 tbsp salt for the pasta water per 4 liters of water
  • 2 tbsp butter 30 g
  • 1 tbsp olive oil for the sauce
  • 1 tbsp minced garlic 3-4 cloves
  • 1 cup halal chicken broth 240 ml, low-sodium if possible. Read the label on the broth or stock cubes, as they may contain wheat, celery or milk; vegetable broth can be used instead
  • 1/2 cup whole milk 120 ml
  • 1/2 cup cooking cream 120 ml; the milk and cream together give the creamy texture you want
  • 3 tbsp fresh lemon juice about 45 ml
  • 1/2 tsp lemon zest yellow peel only, from about half a lemon
  • 1 tbsp cornstarch to thicken the sauce
  • 1/4 tsp crushed red pepper flakes to taste
  • 1/4 tsp ground black pepper plus a little extra for garnish
  • salt to taste, for the sauce
  • 5 fresh basil leaves thinly sliced, for the sauce
  • 1 tsp olive oil for sautéing the vegetables
  • 1 1/2 cup white or cremini mushrooms about 170 g, quartered
  • 1 cup cherry tomatoes about 140 g, halved
  • 1 cup fresh basil about 20 g leaves, lightly packed in the cup, washed, dried and torn by hand, plus extra small leaves for garnish
  • 1 lemon sliced, for serving

Method
 

  1. Put 4 liters of water with 1 tablespoon of salt over high heat until it boils (about 10-12 minutes), and prepare the next steps in the meantime.
  2. Pat the shrimp very dry with paper towels, as moisture stops them from getting crispy.
  3. In a wide dish, mix the breadcrumbs with 2 tablespoons of cornstarch and 1/4 teaspoon of salt.
  4. Toss the shrimp in the beaten egg whites until they are completely coated.
  5. Coat each shrimp in the breadcrumb mixture, pressing lightly, then lay them out on a tray.
  6. In a small cup, whisk the lemon juice with the lemon zest and 1 tablespoon of cornstarch until the cornstarch has fully dissolved.
  7. Melt the butter with the tablespoon of olive oil in a small pot over medium heat, and sauté the garlic for 1 minute without letting it brown.
  8. Add the chicken broth, milk and cream, and let the mixture simmer gently over medium-low heat for 4-5 minutes until it reduces by a quarter.
  9. Lower the heat to low, stir the cornstarch and lemon mixture again, then add it to the sauce gradually, whisking constantly so it doesn't form lumps, and leave it for 3-4 minutes until it reduces by another quarter and coats the back of a spoon.
  10. Season the sauce with black pepper, red pepper flakes and salt to taste, then take it off the heat, add the 5 sliced basil leaves and cover it to keep warm.
  11. Heat the oil in a deep pan (at least 20 cm wide and 10 cm deep) over medium heat until it reaches about 175°C (a breadcrumb sizzles right away when dropped in), and never leave the oil unattended.
  12. At the same time, cook the spaghettini in the boiling water according to the package directions (about 8-9 minutes) until tender but still firm to the bite, save half a cup of the pasta water, then drain.
  13. While the pasta cooks, fry the shrimp in 3-4 batches without crowding, about 1 minute per side, until light golden with opaque white flesh and an internal temperature of 63°C.
  14. Lift the shrimp onto a rack or paper towels to drain off the oil; you can keep them on a rack in a warm oven (100°C) until serving.
  15. Heat 1 teaspoon of olive oil in a large pan over medium-high heat, and sauté the mushrooms for 2 minutes until browned.
  16. Add the cherry tomatoes and stir for just 1 minute until they soften slightly.
  17. Add the spaghettini and half of the sauce to the pan, and toss over low heat for 1 minute until the pasta is coated in the sauce, adding a splash of pasta water if it gets dry.
  18. Take the pan off the heat, add the cup of hand-torn fresh basil and toss until it wilts slightly and smells fragrant.
  19. Divide the pasta among 4 wide plates, top each plate with 6-7 shrimp, then drizzle with the rest of the sauce, sprinkle with black pepper and a few small basil leaves, and serve right away with lemon slices.

ملاحظات

⚠️ Allergy note: contains Shellfish (shrimp), Egg (egg whites), Wheat/gluten (breadcrumbs, spaghettini, and possibly in the broth), Dairy (butter, milk, cooking cream, and possibly in the breadcrumbs), Sesame (possibly in the breadcrumbs), Celery (possibly in the broth or stock cubes)
Dry the shrimp well before coating them, and if they are frozen, thaw them in the fridge overnight or under cold running water, then pat them dry.
Don't crowd the pan when frying and don't fry too long; small batches keep the oil hot, 1 minute per side is enough, and any longer makes the shrimp rubbery.
Be careful when deep-frying: use a pan at least 10 cm deep so the oil fills no more than a third of it, keep water and children away, lower the shrimp in gently away from you, and turn off the heat right away if the oil starts to smoke.
Make the sauce first because it can wait, then fry the shrimp while the pasta cooks. The timing is tight, so if this is your first time, allow an extra 10-15 minutes, or fry the shrimp before cooking the pasta and keep them in a warm oven.
Tear the basil by hand and add it at the very last moment, off the heat, so it stays bright green and doesn't turn dark. If you can't find cooking cream, use 1 cup (240 ml) of whole milk instead of the milk and cream, and add 1 extra teaspoon of cornstarch to the lemon mixture.