Spaghetti with lemon sauce and shrimps

Ingredients for Spaghetti with lemon sauce and shrimps

Instructions for Spaghetti with lemon sauce and shrimps

To prepare the Spaghetti with lemon sauce and shrimps recipe, please follow these instructions:

Rinse the spring bulbs. Remove rowing soda and wipe green parts, cut anything else in fine strips. Let the butter melt in the large pan and sauté the finely cut spring onion.

Bring 5 l of water in a boil with 2 tablespoons of salt. Pour the spaghetti and boil it in a pan without lid until it is al dente (remember the bite test).

Cream, vegetable broth and lemon juice poured on the forehead. Let it simmer while stirring. The vapor evaporates gradually and back becomes a delicious cream sauce. (If different, the flow was no longer fresh).

Now, season and season with salt and pepper. Only until the end of the day are the tiny shrimps mixed, let the simmer swim for a short while. It must not boil, so the shrimp are cool. Pour the spaghetti into a sieve and mix it immediately with the sauce. Basilicum upstairs and warm on the table!