Lemon Garlic Shrimp Pasta
Make Lemon Garlic Shrimp Pasta for a bright and garlicky dish that is ready in about 25 minutes! Juicy seared shrimp, tossed with a linguine and a lemon buttery sauce makes this the best weeknight meal.
Servings: 4
Cost: $16.58, $4.15 per Servings
Ingredients
- 12 ounces Linguine Pasta
- 2 Tablespoons Olive Oil
- 4 Tablespoons Butter
- 5 cloves Garlic minced or 1 ½ Tablespoons Minced Garlic
- 1 pound Large Shrimp peeled and deveined
- ½ teaspoon Salt
- ¼ teaspoon Crushed Red Pepper Flakes
- ½ teaspoon Black Pepper
- ½ teaspoon Italian Seasoning
- 1 Lemon zested and juiced
- ¼ cup Chopped Fresh Parsley
- ¼ cup Grated Parmesan Cheese
Instructions
- Cook linguine pasta based on the package instructions. Drain and set aside.
- Heat olive oil and butter in a large skillet over medium heat.
- Add minced garlic cloves or minced garlic and cook for 1 minute, until fragrant.
- Add peeled and deveined large shrimp, salt, crushed red pepper flakes, black pepper, and Italian seasoning.
- Sauté for 3-4 minutes until the shrimp turns pink and is cooked through.
- Remove the pan from the heat and gently toss in the drained pasta. Add in some of the pasta water if the pasta seems to dry (you may not need all the water). I ended up using approximately ½ cup of the pasta water.
- Stir in the zest and juice from lemon.
- Stir in chopped fresh parsley and grated Parmesan cheese.
- Serve warm and enjoy!
Video
Notes
I love using linguine in this recipe but you can easily switch it out for any of your favorite type of pasta.
Shrimp cooks quickly on the skillet so watch it closely to prevent it from getting over cooked.
Refrigerate any leftovers in an airtight container for up to 3 days.
Nutrition
Calories: 601kcal | Carbohydrates: 70g | Protein: 29g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 178mg | Sodium: 1143mg | Potassium: 415mg | Fiber: 4g | Sugar: 3g | Vitamin A: 973IU | Vitamin C: 20mg | Calcium: 162mg | Iron: 2mg
