Description
A simple recipe for lemon garlic shrimp pasta cooked entirely in one pan.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 12 ounces linguine or spaghetti
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 cup dry white wine or chicken broth
- 1/2 cup heavy cream
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
Instructions
- Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
- Add the minced garlic and red pepper flakes. Cook for one minute until fragrant. Do not let the garlic burn.
- Add the white wine or broth to the skillet and bring to a simmer. Cook for 2 minutes, scraping up any browned bits from the bottom.
- Add the pasta, lemon juice, lemon zest, and enough water (about 3 cups) to just cover the pasta. Season with salt and pepper.
- Bring the mixture to a boil, then reduce heat to medium-low, cover, and cook for 8-10 minutes, stirring occasionally, until the pasta is nearly tender and most of the liquid is absorbed.
- Stir in the heavy cream. Add the shrimp to the skillet and cook for 2-3 minutes, stirring gently, until the shrimp are pink and cooked through.
- Remove the skillet from the heat. Stir in the fresh parsley and Parmesan cheese. Taste and adjust seasoning if needed.
- Serve immediately directly from the pan.
Notes
- If you do not have white wine, use chicken broth or vegetable broth for the liquid.
- Adjust the amount of red pepper flakes based on your preference for heat.
- Use fresh lemon juice for the best flavor.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3
- Sodium: 450
- Fat: 20
- Saturated Fat: 6
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 3
- Protein: 35
- Cholesterol: 180
Keywords: shrimp pasta, lemon garlic, one pan meal, easy dinner, quick pasta