With summer in full swing and my kids home all day long, I’m all about easy and quick dinners! We love this recipe with shrimp, but of course you can add any protein of your choice or all by itself!
It is the perfect summer recipe that is light and fresh! Feel free to use your favorite gluten-free pasta in order to make it gluten-free.
Enjoy!
Lemon Shrimp Pasta
This simple pasta dish is the perfect option for a light summer dinner recipe! We love shrimp added to it, but chicken is delicious too. Add this to your weekly menu rotation for an easy and quick summer dish!
Ingredients
- 1 lb pasta (we use angel hair)
- 3 tbsp butter
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 lb large shrimp, peeled and deveined
- 1 tsp kosher salt
- fresh ground pepper
- ½ lemon, zest grated
- ¼ cup freshly squeezed lemon juice (2 lemons)
Instructions
- Bring large pot of water to boil over medium-high heat. Add pasta and cook al dente, according to package directions.
- While pasta is cooking, in another large 12-inch pan, melt the butter and olive oil over medium-low heat. Add the garlic and saute for 1 minute (careful, garlic burns easily!). Add the shrimp, 1 tsp salt, pepper, and saute until the shrimp just turn pink, about 5 minutes, stirring often. Remove from heat and add lemon zest and lemon juice to shrimp. Toss to combine.
- When the pasta is done, drain the water and put it back in the pot. Add a drizzle of oil and stir to prevent sticking. Immediately add the shrimp in lemon sauce, toss well, and serve.
- Garnish with lemon slices and freshly grated Parmesan.
Notes
Use gluten-free pasta to make this gluten-free!
We love shrimp, so I make this recipe with 2 pounds of shrimp!
