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!