If you're looking for a bright, flavorful pasta dish that comes together in a snap, this Zesty Lemon Garlic Shrimp Pasta is your answer. It's a perfect blend of fresh, tangy, and savory notes that elevate any weeknight dinner.
Shrimp: These little guys are the star of the show, providing a sweet, succulent texture that pairs perfectly with the pasta. Make sure they’re peeled and deveined for easy eating.
Linguine pasta: The perfect vehicle for our lemon garlic sauce. It’s hearty enough to hold up to the robust flavors but delicate enough to let the shrimp shine.
Garlic: Adds that punch of flavor we all love. Sauté it just until fragrant to avoid any bitterness.
Olive oil: A staple in any good pasta dish, it helps to cook the garlic and shrimp while adding a subtle richness.
Lemon juice and zest: These bring the zestiness, cutting through the richness and adding a fresh, vibrant note.
Red pepper flakes: For a touch of heat that elevates the other flavors without overpowering them.
Salt and pepper: Essential for bringing out the flavors in the dish.
Fresh parsley: Adds a nice pop of color and a hint of herbaceousness.
Parmesan cheese: A final touch of umami that ties everything together.
Butter: Adds a luxurious finish to the sauce, giving it a smooth, creamy texture.
This pasta pairs beautifully with a simple arugula salad topped with shaved Parmesan and a drizzle of olive oil. For a heartier meal, serve with roasted asparagus or a side of garlic bread to mop up any extra sauce.
Start by cooking your linguine pasta in a large pot of boiling salted water. Follow the package instructions, aiming for a perfect al dente texture. Once cooked, drain it and set it aside so it's ready to toss with our delicious sauce.
While the pasta is cooking, grab a large skillet and heat olive oil over medium heat. Add the minced garlic, and sauté just until it's fragrant — about a minute should do the trick. This step is crucial, as garlic can quickly turn bitter if overcooked.
Next, toss in the shrimp. Let them cook until they turn a beautiful pink, about 2–3 minutes per side. You’ll know they’re done when they’re opaque all the way through.
Now, stir in the lemon juice, lemon zest, red pepper flakes, and a pinch of salt and pepper. Give everything a good stir to ensure the flavors are well combined.
It’s time to bring it all together. Add the cooked linguine to the skillet, tossing it gently with the lemon garlic sauce until every strand is coated. You want that sauce to hug the pasta.
Finish with a generous sprinkle of fresh parsley and Parmesan cheese. For an extra touch of richness, add a pat of butter and mix well. Serve immediately, while it’s still hot and the cheese is melty.
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