Spaghetti with Prawns and Lemon Vodka Sauce / Garnalenspaghetti met citroen-wodkasaus

Quite nice, actually. There's one thing that I had expected and which did happen: lack of lemon flavour. Lemons emit their typical lemony flavour via their zest, not the juice. Adding juice only will not make the dish taste like lemons. So next time I'll add just a little finely grated lemon zest.

I was afraid that the cream would curdle the moment I added the lemon juice, but luckily, that didn't happen (although I added the juice very carefully anyway, bit by bit). It was just a bit too sour anyway, so I'll use a little less. And I used only 2 tsp vodka instead of 3 tbsp, that seemed quite enough. I didn't really taste the vodka, actually, though I'm not sure I really want to.

And everything else was actually quite nice, and really quick to prepare (though of course you'll need to prepare the sauce while cooking the pasta, not after).

Crosspost. This recipe was reprinted from Donna Hay's Simple Dinners and is reviewed here

Edited the next day: I made it again, this time using 2 tbsp lemon juice and the grated zest of one lemon, and omitting the vodka entirely - and I really liked it!

I had expected that this would be one of those dishes that are so basic that they would really benefit from the use of fresh herbs, but in this case, I'm not so sure if it weren't just as nice without the parsley.