Lemon-garlic shrimp pasta balances briny, zesty and savory flavors in a sparkling dish that seems too quick and easy to be true.
Lemon-Garlic Shrimp Pasta
Lemon-garlic shrimp pasta balances briny, zesty and savory flavors in a sparkling dish that seems too quick and easy to be true.
Ingredients
- 8 ounces uncooked linguine
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 pound uncooked shrimp peeled and deveined
- 3 garlic cloves minced
- 1 tablespoon grated lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon lemon-pepper seasoning
- 2 tablespoons minced fresh parsley
Instructions
- Cook linguine according to package directions for al dente. Meanwhile, in a large skillet, heat oil and butter over medium-high heat. Add shrimp; cook and stir 3 minutes. Add garlic, lemon zest, juice and lemon pepper; cook and stir until shrimp turn pink, 2-3 minutes longer. Stir in parsley.
- Drain linguine, reserving 1/3 cup pasta water. Add enough pasta water to shrimp mixture to achieve desired consistency. Serve with linguine.
