Lemon Garlic Shrimp Pasta (Printable Version)
# What You'll Need:
→ Pasta
01 -
225g linguine or spaghetti
→ Shrimp Mixture
02 -
450g shrimp, peeled and deveined
03 -
4 cloves garlic, minced
04 -
60ml olive oil
05 -
2g red pepper flakes (optional)
06 -
Juice of 1 lemon
07 -
Zest of 1 lemon
08 -
15g fresh parsley, chopped
09 -
Salt and pepper to taste
10 -
Grated Parmesan cheese for serving (optional)
# Step-by-Step Directions:
01 -
Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente, approximately 8-10 minutes. Drain, reserving 240ml of pasta water for later use.
02 -
While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, being careful not to burn.
03 -
Add peeled and deveined shrimp to the skillet. Cook for 2-3 minutes per side until they turn pink and opaque. If using red pepper flakes, add them now.
04 -
Squeeze lemon juice over the shrimp and sprinkle with lemon zest. Stir to combine and season with salt and pepper to taste.
05 -
Add the cooked pasta to the skillet with the shrimp mixture. Toss thoroughly to coat pasta with sauce. If mixture seems dry, add small amounts of reserved pasta water to reach desired consistency.
06 -
Remove from heat and fold in the chopped fresh parsley to add brightness and color.
07 -
Plate immediately and garnish with grated Parmesan cheese if desired.
# Helpful Notes:
01 -
For perfectly cooked shrimp, use a hot skillet with oil to sear them quickly, cooking for 2-3 minutes per side until pink and opaque.
02 -
Substitute fresh shrimp with frozen if needed, ensuring they are fully thawed and patted dry before cooking.
03 -
For a spicier dish, increase red pepper flakes or add a pinch of cayenne pepper.
04 -
Store leftovers in an airtight container in the refrigerator for up to 2 days, reheating gently with a splash of oil or pasta water to maintain moisture.