Lemon Shrimp Pasta
Lemons, shrimp, garlic and pasta – if you love them, this recipe for lemon shrimp scampi pasta is the speedy and scrumptious supper you have been looking for!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 12 ounces linguine
- 6 tablespoons butter
- 5 tablespoons olive oil
- 4 cloves garlic, minced
- 2 pounds large shrimp, peeled and deveined
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- ¼ cup chopped fresh parsley (or other herbs if you like something else better!)
- Grated zest and juice from two lemons
Instructions
- Cook linguine in salted water until done, drain and put back in the pot.
- Meanwhile, melt butter and olive oil in large skillet over medium low heat. Add garlic and sauté for one minute. Add shrimp, one teaspoon salt and 1/2 teaspoon black pepper, turn up heat to medium and sauté until shrimp are pink, about 5 minutes. Stir often, turning the shrimp over to make sure they are cooked through.
- Turn heat back down to low and add lemon juice, parsley and red pepper. Stir for about a minute to combine and heat up the sauce.
- Pour sauce with shrimp into pot with drained pasta, toss well and serve garnished with the lemon zest.
Notes
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- Pasta: You can use any pasta you like except for angel hair (too delicate for this sauce) or teeny pasta (like my beloved pastina). Anything else will work just fine.
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- Shrimp: We like large shrimp for this recipe, and we buy them with the shell on at our supermarket seafood counter for maximum freshness and shell them at home (yay for the Southern husband!). You can use any size shrimp you like, and if you need to get them frozen and thaw them out, that’s okay.
Find it online: https://www.framedcooks.com/lemon-shrimp-scampi-pasta/