Lemon spaghetti with prawns and small cutlets

Arlie Wyatt
5 1
45 mins
45 mins


Servings: 4
  • 4 thin turkey escalopes (approx. 125 g each)
  • 12 raw shrimps (without shell, with tail; approx. 250 g)
  • 1 Onion
  • 2 Garlic cloves
  • 4-5 Stem(s) Thyme
  • 1 small organic lemon
  • 2 TABLESPOONS Butter
  • 400 g Whipped cream
  • 200 ml Poultry stock (glass)
  • 400 g Spaghetti
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 large freezer bag
  • 7-10 Tbsp Aluminium foil


  1. 1

    Wash cutlets, dab dry and cut into 3 pieces each. Beat the cutlets flat. Cut the prawns lengthwise at the back. Remove the dark intestine with a small knife. Wash the prawns and pat dry.

  2. 2

    Peel onion and garlic. Chop the onion finely, and cut the garlic into thin slices. Wash the thyme and remove the leaves. Wash the lemon hot, dry and grate half of the lemon peel finely.

  3. 3

    Then I squeeze the juice fresh.

  4. 4

    Heat butter and sauté onion. Add cream, stock and lemon peel and bring to the boil. Let the sauce boil down for about 15 minutes. In the meantime I put the spaghetti in

  5. 5

    In a large pan I heat 1 tablespoon of oil. In it I fry 6 cutlets on each side for about 1 minute. At the same time I fry some thyme and garlic. Season with salt and pepper. Take them out and keep them warm wrapped in aluminium foil.

  6. 6

    Fry the remaining cutlets in the same way, remove and keep warm.

  7. 7

    Heat 1 tablespoon of oil in the frying fat. Fry the prawns with the remaining thyme and garlic for 2-3 minutes. Season with salt and pepper.

  8. 8

    I season the lemon sauce with salt, pepper and 3-4 tablespoons lemon juice. Drain the spaghetti and put it back into the pasta pot with the lemon sauce. Mix well. Serve the spaghetti with the schnitzels and prawns.

Nutrition Facts

900 kcal
76 g
39 g
54 g