Description
A quick and flavorful pasta dish featuring shrimp tossed in a bright lemon and garlic sauce.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 12 oz linguine or spaghetti
- 4 tbsp olive oil
- 4 cloves garlic, minced
- 1/4 cup fresh lemon juice
- 1 tsp lemon zest
- 1/4 cup dry white wine or chicken broth
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
- Red pepper flakes (optional)
Instructions
- Cook pasta according to package directions until al dente. Reserve about 1/2 cup of the pasta water before draining.
- While pasta cooks, season shrimp with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant; do not let it brown.
- Add shrimp to the skillet and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp from the skillet and set aside.
- Pour white wine or broth into the skillet and let it simmer for 1 minute, scraping up any browned bits.
- Reduce heat to low. Stir in lemon juice and lemon zest.
- Add the drained pasta to the skillet. Toss to coat with the sauce. If the sauce seems too dry, add a little reserved pasta water until a light sauce forms.
- Return the cooked shrimp to the skillet. Toss gently to combine.
- Stir in fresh parsley and red pepper flakes, if using. Taste and adjust seasoning with salt and pepper.
- Serve immediately.
Notes
- For richer flavor, you can add 2 tablespoons of butter to the sauce at the end.
- Ensure you do not overcook the shrimp; they cook very quickly.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 350
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 3
- Protein: 30
- Cholesterol: 180
Keywords: shrimp pasta, lemon garlic, quick dinner, seafood pasta, linguine