Easy 30 Minute Lemon Garlic Shrimp Pasta Recipe
Servings: 4
Make this Lemon Garlic Shrimp Pasta recipe in just 30 minutes! Packed with tons of lemon & garlic flavour, it's a light pasta for any season.
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Ingredients
- 340-350 g linguine or fettuccine pasta, cooked
- 450 g (1 lb) defrosted shrimp - peeled, and deveined (or use fresh shrimp!)
- 1 tsp kosher salt
- 1/2 tsp ground pepper
- 2 tbsp extra virgin olive oil
- 1/3 cup salted butter
- 6 garlic cloves, minced
- zest of 1 lemon
- 2 tsp dried basil
- 2 tsp dried oregano
- 3/4 tsp chili or red pepper flakes
- 1/2 cup chopped fresh parsley
- 2 green onions, finely chopped
- 1/2 cup white wine (we love to use sauvignon blanc)
- 1/4 cup fresh lemon juice (about 1 1/2 to 2 lemons)
- shredded parmesan for serving (optional)
Instructions
- Prep all of your ingredients and have them ready to add in as you make the sauce.
- Cook the pasta to al dente in a large pot of salted water. If you're not using wine in the recipe, you can reserve 1/2 cup of pasta water to add to the sauce. Drain the pasta and set aside in a large bowl, toss with 2 tbsp extra virgin olive oil.
- While the pasta is cooking, add the defrosted shrimp to a bowl and season with a 1 tsp kosher salt and 1/2 tsp ground pepper, toss to combine. Set aside.
- Turn a large skillet or high-sided pan to medium-high heat. Add in the butter, lemon zest, minced garlic, dried oregano, dried basil, red pepper flakes and stir until melted.
- Once butter is melted, add in the shrimp and cook for about 2-3 minutes per side or until shrimp is pink and cooked through.
- Next, add in the fresh parsley, green onion, wine and a pinch of salt and pepper and cook for a 3 minutes, stirring occasionally.
- Then, add in the lemon juice and cook for another minute. Taste and adjust seasoning with more salt and pepper if desired.
- You can serve this lemon garlic shrimp pasta one of two ways – you can dish out the noodles into each person’s bowl and top with the shrimp and sauce plus parmesan cheese if desired. OR, keep the pasta into a large serving bowl and then top with all of the shrimp and sauce from the pan, then serve it in individual bowls topped with parmesan cheese if desired.
Notes
- You can easily switch up the pasta shape. This pasta recipe would be delicious with angel hair pasta or spaghettini too!
- Make this even quicker for a weeknight dinner by placing frozen shrimp in the fridge the night before to defrost. Then, they should be almost ready to go by dinner time.
- If you would like to omit the wine, you can substitute with one of the following: seafood broth, chicken or vegetable broth; non-alcoholic white wine or, reserve 1/2 cup of pasta water to stir into the sauce.
- Since most of the ingredients in this shrimp pasta are by nature gluten free, please make sure to read applicable labels. Then, simply use your favourite gluten-free pasta and this recipe should be easily gluten-free.
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