Lemon Shrimp Pasta
An elegant white plate featuring golden linguine pasta topped with perfectly pink sautéed shrimp, garnished with fresh parsley and lemon zest, with a wedge of lemon on the side, set on a light marble surface with natural lighting highlighting the bright, fresh colors
Ingredients
Nutrition Facts
* Nutritional information is approximate and may vary based on ingredients and preparation methods.
Instructions
Cook the Pasta
Bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente, about 8-10 minutes for linguine. Reserve 1/2 cup pasta water before draining.
Pro Tip:
Cook pasta just until al dente as it will finish cooking when tossed with the hot shrimp and sauce
Season and Prepare Shrimp
Pat shrimp dry with paper towels and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp to a plate and set aside.
Pro Tip:
Don't overcrowd the shrimp in the pan - cook in batches if necessary for proper searing
Make the Lemon Garlic Sauce
In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and red pepper flakes, cook for 1 minute until fragrant. Pour in white wine and cook for 2 minutes until reduced by half. Add lemon juice and lemon zest, simmer for 1 minute.
Pro Tip:
Keep the heat moderate to prevent the garlic from burning and becoming bitter
Combine and Serve
Add the cooked pasta to the skillet with the lemon sauce. Toss gently to coat, adding pasta water as needed to create a silky sauce. Return the shrimp to the pan and toss gently. Remove from heat and stir in fresh parsley and Parmesan cheese. Serve immediately with additional lemon wedges.
Pro Tip:
Add pasta water gradually to achieve the perfect sauce consistency that coats the pasta without being too thick or thin
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