Description
A zesty and quick dinner idea featuring shrimp and pasta in a lemon garlic sauce.
Ingredients
Scale
- 8 ounces spaghetti or linguine
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional)
- 1 lemon, zested and juiced
- 1/2 cup chicken broth
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Cook the spaghetti or linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute until fragrant.
- Add the shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes until they turn pink and opaque.
- Pour in the chicken broth, lemon zest, and lemon juice. Stir to combine and let it simmer for 2-3 minutes.
- Add the cooked pasta to the skillet, tossing to coat in the sauce. If the pasta seems dry, add reserved pasta water a little at a time until you reach the desired consistency.
- Stir in the chopped parsley and adjust seasoning if necessary.
- Serve immediately, topped with grated Parmesan cheese.
Notes
- For a creamier sauce, add 1/4 cup of heavy cream after the chicken broth.
- For a veggie boost, toss in some spinach or cherry tomatoes during the last few minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 200mg