Lemon Shrimp Pasta
A refreshing and flavorful dish combining succulent shrimp and al dente pasta in a zesty lemon sauce, perfect for any occasion.
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Servings: 4 servings
Calories: 450kcal
Ingredients
- 8 oz spaghetti or linguine
- 1 lb large shrimp peeled and deveined
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 1/2 teaspoon red pepper flakes
- Zest and juice of 1 large lemon
- 1/2 cup chicken or vegetable broth
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
- Grated Parmesan cheese for serving
Instructions
- Cook the spaghetti in salted boiling water according to package instructions until al dente.
- While the pasta cooks, heat olive oil in a large skillet over medium heat.
- Add minced garlic and red pepper flakes; sauté for about 1 minute until fragrant.
- In the skillet, add the shrimp, cooking until they turn pink, about 3-4 minutes.
- Stir in the lemon zest and juice, followed by the broth; bring to a simmer.
- Once the pasta is cooked, reserve 1/2 cup of pasta water and drain the rest.
- Add the drained pasta to the skillet, tossing to combine with the shrimp and sauce.
- If the mixture seems dry, add reserved pasta water a little at a time.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley and grated Parmesan cheese.
Nutrition
Calories: 450kcal | Carbohydrates: 55g | Protein: 25g | Fat: 15g | Fiber: 2g