Description
Ever wondered how to whip up a fancy-looking dinner that tastes like it came from a restaurant but takes just 20 minutes? Say hello to Lemon Garlic Shrimp Pasta! This dish is a burst of zesty lemon, savory garlic, and juicy shrimp, all tossed with perfectly cooked pasta.
Ingredients
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Linguine or Spaghetti (8 oz): These long, thin pastas are perfect for soaking up the light sauce. They twirl beautifully on your fork!
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Shrimp (1 lb, peeled and deveined): The star of the dish, shrimp cook quickly and add a sweet, tender bite.
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Garlic (4 cloves, minced): Brings bold, savory flavor that pairs perfectly with the shrimp.
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Olive Oil (¼ cup): Creates a smooth base for sautéing and adds a rich, fruity note.
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Red Pepper Flakes (½ tsp, optional): Adds a subtle kick for those who like a bit of heat.
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Lemon Juice (from 1 lemon): Provides a bright, tangy flavor that lifts the whole dish.
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Lemon Zest (from 1 lemon): Intensifies the lemony flavor with a fragrant, citrusy punch.
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Fresh Parsley (¼ cup, chopped): Adds a fresh, herby finish and a pop of green color.
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Salt and Pepper (to taste): Enhances all the flavors.
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Grated Parmesan Cheese (optional, for serving): Adds a creamy, nutty touch if you want extra richness.
Substitutions and Variations
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Pasta: Use fettuccine, angel hair, or gluten-free pasta for dietary needs.
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Shrimp: Swap with scallops, cooked chicken, or tofu for a different protein. For a vegetarian version, try sautéed mushrooms.
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Oil: Avocado oil or butter can replace olive oil for a slightly different flavor.
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Herbs: Basil or dill can substitute for parsley for a unique twist.
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Cheese: Pecorino Romano or nutritional yeast (for vegan) can replace Parmesan.
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Spice: Skip red pepper flakes for a milder dish or add more for extra heat.
Instructions
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Cook the Pasta:
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Bring a large pot of water to a boil and add a pinch of salt.
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Add 8 oz of linguine or spaghetti and cook according to package instructions until al dente (about 8–10 minutes).
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Drain the pasta, reserving 1 cup of pasta water for later. Set the pasta aside.
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Tip: Save the pasta water—it’s great for adjusting the sauce’s consistency.
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Sauté the Garlic:
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While the pasta cooks, heat ¼ cup of olive oil in a large skillet over medium heat.
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Add 4 minced garlic cloves and sauté for about 1 minute until fragrant. Watch closely to avoid burning the garlic.
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Tip: Stir constantly and lower the heat if the garlic starts to brown too quickly.
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Cook the Shrimp:
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Add 1 lb of peeled and deveined shrimp to the skillet. Cook for 2–3 minutes per side until they turn pink and opaque.
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If using, sprinkle in ½ tsp of red pepper flakes for a touch of heat.
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Tip: Don’t overcook the shrimp—they should be just pink and slightly curled.
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Add Lemon Flavor:
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Squeeze the juice of 1 lemon over the shrimp and add the zest of 1 lemon. Stir to combine.
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Season with salt and pepper to taste.
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Tip: Taste the sauce and adjust with more lemon juice or salt if needed.
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Combine with Pasta:
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Add the cooked pasta to the skillet with the shrimp mixture. Toss gently to coat the pasta in the sauce.
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If the mixture seems dry, add a splash (2–4 tablespoons) of reserved pasta water to loosen it up.
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Tip: Use tongs to toss the pasta for even coating without breaking the strands.
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Add Finishing Touches:
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Remove the skillet from heat and stir in ¼ cup of chopped fresh parsley for freshness and color.
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Tip: Mix gently to keep the parsley vibrant and evenly distributed.
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Serve:
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Serve immediately, dividing the pasta among plates or bowls.
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Sprinkle with grated Parmesan cheese (if using) for a creamy finish.
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Tip: Add a lemon wedge on the side for extra zest if desired.
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