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Lemony Shrimp Pasta

Pasta has to be the easiest yet most satisfying meal. It can be elevated with the right ingredients and served as the star dish of your dinner parties.

The simple combination of lemon, garlic, shrimp, and parsley makes this meal something you can whip up in a hurry. We use linguine, but you can easily use angel hair, spaghetti, or your pasta preference.

Recipe:

Lemony Shrimp Pasta

Serves 4

Ingredients

For Shrimp

  • 1 lb raw shrimp, peeled and deveined
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp chili powder
  • Zest of half a lemon

For Pasta

  • 1 lb linguine
  • 3 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 shallot, sliced
  • 6 tbsp unsalted butter
  • 1/2 cup grated parmesean
  • 2 tbsp parsley, chopped
  • 2 tbsp lemon juice
  • 1 tsp red pepper flakes
  • Flaky sea salt, garnish
  • Extra lemon zest, garnish

Instructions

  • In a large bowl, add all of the ingredients for the shrimp, cover, and marinate for 15-20 minutes in the fridge.
  • Cook pasta according to instructions. Before draining, reserve ½ cup of the starchy pasta water.
  • In a large skillet, heat olive oil and three tablespoons of butter over medium heat. Add garlic, red pepper flakes, and shallot, and cook until softened and fragrant. Keep an eye on it, you don’t want your garlic to burn! Add the shrimp and cook for 1 minute per side, until the color is opaque and the shrimp is cooked through. Remove from heat and add the cooked pasta, remaining butter, parmesan, lemon juice, and parsley. Toss gently with tongs until the ingredients are well incorporated. If the pasta appears dry, add some reserved pasta water and continue stirring. Serve with a pinch of red pepper flakes, flaky sea salt, and some freshly cracked black pepper on top. Extra lemon zest and parsley also make for a beautiful presentation.

Ingredients

For Shrimp

  • 1 lb raw shrimp, peeled and deveined
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp chili powder
  • Zest of half a lemon

For Pasta

  • 1 lb linguine
  • 3 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 shallot, sliced
  • 6 tbsp unsalted butter
  • 1/2 cup grated parmesean
  • 2 tbsp parsley, chopped
  • 2 tbsp lemon juice
  • 1 tsp red pepper flakes
  • Flaky sea salt, garnish
  • Extra lemon zest, garnish

Instructions

  • In a large bowl, add all of the ingredients for the shrimp, cover, and marinate for 15-20 minutes in the fridge.
  • Cook pasta according to instructions. Before draining, reserve ½ cup of the starchy pasta water.
  • In a large skillet, heat olive oil and three tablespoons of butter over medium heat. Add garlic, red pepper flakes, and shallot, and cook until softened and fragrant. Keep an eye on it, you don’t want your garlic to burn! Add the shrimp and cook for 1 minute per side, until the color is opaque and the shrimp is cooked through. Remove from heat and add the cooked pasta, remaining butter, parmesan, lemon juice, and parsley. Toss gently with tongs until the ingredients are well incorporated. If the pasta appears dry, add some reserved pasta water and continue stirring. Serve with a pinch of red pepper flakes, flaky sea salt, and some freshly cracked black pepper on top. Extra lemon zest and parsley also make for a beautiful presentation.
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