Creamy Lemon Pastina & Tiger Shrimp
FAQ
Can I use regular pasta instead of pastina?
You can, but cooking times and texture will differ. Tiny pastas like orzo or acini di pepe work best.
Can I prep this ahead of time?
The pastina can be made ahead and gently reheated, but shrimp are best cooked fresh to avoid a rubbery texture.
Can I make it dairy-free?
Swap mascarpone and Parmigiano for a plant-based cream and nutritional yeast for a similar creamy, cheesy flavour.
Chef’s Tips
- Toast the pastina lightly, it brings out a nutty flavour you don’t want to skip.
- Use cold butter at the end for a creamy, silky finish in your pastina.
- Season gradually: Taste as you go, shrimp, butter, and pastina all absorb seasoning differently, so adjust salt and pepper at the end.
- Reserve a little pasta water to loosen the pastina if it thickens too much.
- Optional crunch: A sprinkle of toasted breadcrumbs or parmesan adds a nice texture contrast.
Creamy Lemon Pastina & Tiger Shrimp
Tiny pasta, big flavour! Lemon Pastina with Tiger Shrimp is creamy, bright, and defintely comforting. Mascarpone and Parm make the pastina silky, fresh lemon zest keeps it lively, and the shrimp get a garlicky pop with a pinch of chili flakes. Quick, elegant, and the kind of dish you’ll want to make again and again.
Ingredients
Pastina
- 1 cup pastina
- 1 shallot diced
- 1 garlic clove grated
- 2½ cups hot chicken or vegetable stock
- ⅓ cup mascarpone
- ¾ cup Parmigiano Reggiano grated (plus extra for topping)
- Zest of 1 lemon
- Juice of ½ lemon
- 2 tbsp cold butter
- Salt and black pepper to taste
Tiger Shrimp
- 8-12 tiger shrimp peeled and deveined (tails on for presentation)
- 1-2 tbsp olive oil or butter
- 1 small garlic clove minced
- Pinch chili flakes optional
- Salt and black pepper
- Lemon wedges for serving
- Lemon zest optional, for finishing
- Chives, Parsley or micro greens optional. for garnish
Instructions
Pastina
- Heat a drizzle of olive oil in a pan over medium-high heat.
- Toast the pastina and diced shallot for 2 minutes until slightly golden.
- Add the grated garlic and sauté 1–2 minutes, stirring often.
- Gradually add the stock, one cup at a time, seasoning lightly with salt and pepper.
- Simmer 9–12 minutes until pastina is al dente, leaving a bit of liquid.
- Stir in Parmigiano Reggiano, lemon juice, and zest. Simmer 1 more minute.
- Mix in mascarpone and cold butter, then turn off the heat and cover to keep warm.
Tiger Shrimp
- Pat shrimp dry and season with salt and pepper.
- Heat olive oil or butter in a pan over medium-high heat.
- Sear shrimp 1–2 minutes per side until pink and opaque. Avoid overcooking.
- Add minced garlic (and chili flakes if using) in the last 30 seconds.
- Spoon creamy pastina into shallow bowls.
- Arrange 3–4 shrimp on top.
- Drizzle with lemon olive oil and sprinkle extra Parmigiano Reggiano and black pepper.
- Optional: garnish with fresh parsley, chives or microgreens for a pop of color and sprinkle lemon zest over shrimp before serving
- Serve & Enjoy!
Notes
- Lemon olive oil adds a subtle brightness, if you don’t have it, regular olive oil is fine.
- Serving size: Perfect for 2–3 people, but easy to scale up for more.
- Extra richness: A tiny pat of butter or a drizzle of cream at the end can round out the flavours.
- Leftovers: Store leftovers in the fridge for a day. This dish tastes best fresh.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
