Description
This Lemon Shrimp Pasta is a bright and flavorful Italian-American dish featuring succulent shrimp sautéed in garlic, lemon, and butter, tossed with linguine and Parmesan cheese. It’s a quick and easy stovetop meal perfect for a weeknight dinner, offering a harmonious blend of tangy citrus and savory seafood flavors.
Ingredients
Scale
Pasta
- 8 ounces linguine or spaghetti
Shrimp and Sauce
- 1 tablespoon olive oil
- 1 pound large shrimp, peeled and deveined
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional)
- Zest of 1 lemon
- ¼ cup freshly squeezed lemon juice
- 2 tablespoons butter
- ½ cup reserved pasta water
Finishing
- ¼ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the linguine or spaghetti and cook according to package directions until al dente. Reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.
- Sauté the shrimp: Heat olive oil in a large skillet over medium heat. Place shrimp in a single layer and cook for 1 to 2 minutes per side, until they turn pink and opaque. Remove shrimp from the skillet and set aside.
- Prepare the sauce: In the same skillet, add minced garlic and red pepper flakes if using. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic. Stir in the lemon zest, lemon juice, butter, and reserved pasta water. Allow the mixture to simmer gently for 1 to 2 minutes to blend the flavors.
- Combine and finish: Add the cooked pasta, shrimp, and grated Parmesan cheese back into the skillet. Toss everything together until well combined and thoroughly heated. Season with salt and black pepper to taste.
- Garnish and serve: Sprinkle the chopped fresh parsley over the pasta. Serve immediately while warm for the best flavor and texture.
Notes
- For extra richness, add a splash of heavy cream or an additional tablespoon of butter during the sauce preparation step.
- This dish pairs well with a handful of baby spinach or halved cherry tomatoes stirred in during the final toss for added color and nutrition.
- Make sure not to overcook the shrimp to keep them tender and juicy.
