Description
A bright and fresh shrimp pasta dish with garlic and lemon, perfect for weeknights.
Ingredients
Scale
- 8 oz spaghetti or linguine
- 1 lb shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1 lemon, juiced and zested
- 4 tbsp olive oil
- 1/4 cup white wine (optional)
- Salt and pepper to taste
- Fresh parsley for garnish
- Parmesan cheese for serving
Instructions
- Cook the pasta according to package instructions until al dente. Drain and reserve about 1/2 cup of the pasta water.
- While the pasta cooks, pat the shrimp dry with paper towels. Zest and juice the lemon and mince the garlic. Season shrimp lightly with salt and pepper.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, stirring constantly, until fragrant but not browned.
- Add the shrimp to the skillet in a single layer. Cook until pink and opaque, about 2–3 minutes per side depending on size.
- If using, pour in the white wine and lemon juice, then stir gently to combine and deglaze the pan. Let the liquid reduce for a minute.
- Add the cooked pasta to the skillet and toss everything together to coat. If the mixture seems dry, add a splash of the reserved pasta water until the sauce clings to the pasta.
- Season with lemon zest, additional salt and pepper to taste. Serve hot, garnished with chopped parsley and grated Parmesan cheese.
Notes
Do not overcook shrimp. For a creamy version, stir in heavy cream or mascarpone.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 2g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 200mg