Lemon Garlic Shrimp Pasta

$- Shrimp specifications: Use 1 pound of large shrimp, peeled and deveined. Large shrimp give a nice bite and cook quickly. - Alternative pasta options: You can swap spaghetti or linguine for other pasta types. Penne or fettuccine also work well. Gluten-free options like rice pasta are great too. - Key flavor ingredients: The main flavors come from 4 cloves of minced garlic, 1 lemon (zest and juice), and 1/4 cup of olive oil. These make the dish bright and tasty. Red pepper flakes add a touch of heat if you like spice. Start by bringing a large pot of salted water to a boil. Use about 1 tablespoon of salt for every 4 quarts of water. This adds flavor to the pasta. Once the water is boiling, add 8 ounces of spaghetti or linguine. Cook according to package instructions until it's al dente, usually about 8-10 minutes. After cooking, drain the pasta but save about 1/2 cup of the pasta water. This starchy water is key. You can use it later to adjust the sauce’s thickness. While the pasta cooks, heat 1/4 cup of olive oil in a large skillet over medium heat. Add 4 cloves of minced garlic and sauté for about 1 minute. This step makes the kitchen smell amazing. Be careful not to burn the garlic, as it can turn bitter. Next, add 1 pound of peeled and deveined shrimp to the skillet. Season with salt, pepper, and optional red pepper flakes. Cook for 2-3 minutes. Flip the shrimp halfway through. They should turn pink and opaque. This means they are cooked just right. Overcooked shrimp can become rubbery, so watch them closely. Once the shrimp are cooked, it’s time to add more flavor. Add 1/2 cup of halved cherry tomatoes, the zest of 1 lemon, and the juice of that same lemon to the skillet. Stir everything and cook for another minute. This lets the tomatoes soften and adds a fresh taste. Now, add the drained pasta to the skillet and toss everything together. If the pasta seems dry, pour in some of that reserved pasta water. This helps the sauce stick to the pasta and gives it a lovely finish. Finally, remove the skillet from heat. Toss in 1/4 cup of chopped fresh parsley. Adjust the seasoning if needed. Your Lemon Garlic Shrimp Pasta is now ready to enjoy! Using fresh herbs is key for this dish. Fresh parsley adds a bright taste. You can also try basil or cilantro for a new twist. For spice, adjust the red pepper flakes. If you're not a fan of heat, skip them or use less. You can use black pepper for a milder kick. To avoid overcooking shrimp, watch the color closely. They should turn pink and opaque in about 2-3 minutes. Flip them halfway for even cooking. For the pasta, aim for a 1:1 ratio with the sauce. If your pasta looks dry, add a splash of the reserved pasta water. This keeps everything creamy and smooth. {{image_2}} You can switch out shrimp for other seafood. Scallops or crab work great too. They add a sweet taste. You can also try clams or mussels for a fun twist. If you want a vegetarian dish, use mushrooms instead of shrimp. They soak up flavors well. You can also add more veggies. Spinach and bell peppers are tasty options. For gluten-free options, use rice or quinoa pasta. These types work well and taste good. Some brands mimic regular pasta closely. Whole grain pasta is also a great choice. It adds fiber and nutrients. The nutty flavor can enhance your dish too. You can use whole wheat spaghetti or linguine. Both pair nicely with the lemon and garlic. To keep your Lemon Garlic Shrimp Pasta fresh, store it in an airtight container. This helps prevent it from drying out. Place the pasta in the fridge within two hours of cooking. It should last for three to four days. When you reheat it, add a splash of olive oil or reserved pasta water. This keeps the dish moist and tasty. Heat it on the stove over low heat. Stir gently to warm it evenly. You can also use a microwave. Just cover the dish and heat in short bursts, stirring often. If you want to freeze Lemon Garlic Shrimp Pasta, it’s best to do so without the shrimp. Cook the pasta and sauce first, then let them cool. Place them in a freezer-safe container. This can last up to three months in the freezer. When you're ready to eat, thaw the pasta overnight in the fridge. For reheating, add fresh shrimp to a skillet. Cook until they turn pink. Then, mix in the pasta and sauce. Heat everything together until warm. This way, you’ll have a delicious meal ready in no time! How can I make this dish ahead of time? You can prepare the shrimp and sauce in advance. Cook the shrimp and mix in the garlic and lemon. Store this mixture in the fridge. When ready to eat, cook the pasta and combine it with the shrimp. Can I use frozen shrimp for this recipe? Yes, frozen shrimp works well. Just thaw them before cooking. You can place them in cold water for about 15 minutes. This quick thawing helps keep them tender. What’s the best way to reheat leftovers without compromising texture? Reheat the pasta gently in a skillet. Add a splash of water or olive oil. This helps to keep the shrimp moist and the pasta from drying out. Is it possible to make this dish without pasta? Absolutely! You can serve the shrimp over rice or quinoa. You can also use zucchini noodles for a lighter option. This keeps the flavors while changing the base. This blog post covered essential ingredients, cooking steps, and helpful tips for Lemon Garlic Shrimp Pasta. You learned about shrimp prep, pasta choices, and flavor-enhancing herbs. It’s easy to adjust this dish with swaps for seafood or pasta types. Storing and reheating tips ensure your meal stays tasty. Try this recipe to impress friends or family. With a few tweaks, you can make it your own. Enjoy creating a flavorful dish that’s simple and satisfying!$

Indulge in a perfect blend of flavors with this Lemon Garlic Shrimp Pasta recipe! In just 20 minutes, you can create a deliciously easy dish featuring succulent shrimp, vibrant cherry tomatoes, and a zesty lemon kick. Ideal for weeknight dinners or impressing guests, this recipe is sure to become a favorite. Click through to discover the full recipe and elevate your cooking today!

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Ingredients

8 ounces spaghetti or linguine

1 pound large shrimp, peeled and deveined

4 cloves garlic, minced

1 lemon (zest and juice)

1/4 cup olive oil

1/4 teaspoon red pepper flakes (optional)

1/2 cup cherry tomatoes, halved

1/4 cup fresh parsley, chopped

Salt and pepper to taste

Parmesan cheese, for serving (optional)

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to package instructions until al dente. Drain, reserving about 1/2 cup of pasta water for later use.

Prepare the Shrimp: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant (be careful not to burn it).

Cook the Shrimp: Add the shrimp to the skillet, season with salt, pepper, and red pepper flakes. Cook for 2-3 minutes, flipping halfway, until the shrimp turns pink and opaque.

Combine Ingredients: Once the shrimp are cooked, add the cherry tomatoes, lemon zest, and lemon juice to the skillet. Stir well to combine, cooking for another minute to let the tomatoes soften slightly.

Mix with Pasta: Add the drained pasta to the skillet, tossing everything together. If the pasta looks dry, add some of the reserved pasta water until the desired consistency is reached.

Finish: Remove from heat and toss in the chopped parsley. Adjust seasoning if necessary and serve immediately.

Serve: Plate the pasta and shrimp mixture, garnishing with extra parsley and freshly grated Parmesan cheese if desired.

Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4