Lemon Shrimp Pasta
A cozy and comforting dish featuring succulent shrimp in a creamy lemon sauce, ideal for family dinners or special occasions.
Ingredients
Pasta
- 8 oz linguine or spaghetti Choose your favorite pasta; whole wheat works for a healthier option.
Shrimp
- 1 lb large shrimp, peeled and deveined Fresh shrimp makes a big difference in flavor, but frozen shrimp can be used if properly thawed.
Cooking Essentials
- 2 tbsp olive oil Extra virgin is best for that rich, authentic taste.
- 4 cloves garlic, minced Fresh garlic adds depth; avoid the powdered stuff if you can!
Vegetables
- 1 cup cherry tomatoes, halved For a burst of sweetness; substitute with roasted red peppers in the off-season.
Sauce
- 1 lemon juiced and zested Essential for that refreshing zing; keep it fresh to enhance flavors.
- ½ cup heavy cream For a luxurious richness; Greek yogurt can be swapped for a lighter version.
- ½ cup grated Parmesan cheese Freshly grated is ideal for maximum flavor.
- Fresh parsley, chopped This brings a brightness to the dish; you can use basil as an alternative.
Instructions
Cooking
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
- In a large skillet, heat the olive oil over medium heat. Add the shrimp and season with salt and pepper. Cook for about 2-3 minutes on each side until they turn pink and opaque. Remove them from the skillet and set aside.
- In the same skillet, add minced garlic and sauté for about a minute until fragrant. Be careful not to burn it! Add the cherry tomatoes and cook until they soften, about 4-5 minutes.
- Stir in the lemon juice, zest, and heavy cream. Allow the mixture to simmer for a few minutes, as it thickens beautifully.
- Return the cooked shrimp to the skillet along with the drained pasta. Toss everything together, adding reserved pasta water a little at a time until desired consistency is reached. Add Parmesan cheese and stir until melted and well combined.
- Remove from heat. Sprinkle with fresh parsley and additional lemon zest if desired. Serve immediately while it’s hot and decadent.
Notes
Use zoodles (zucchini noodles) instead of pasta for a lighter option. Incorporate asparagus or green peas in spring for added freshness. A pinch of red pepper flakes adds a lovely kick if you enjoy a bit of heat.