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Flavorful shrimp are seared with garlic and a shallot, then added to a decadent lemon wine sauce and tossed with linguini. Add butter to finish, then serve this addictive seafood entree warm with a favorite glass of wine!
Real talk: Shrimp used to gross me out.
I’m talkin’ raising your nose super high in the air, occasionally holding it closed kind of disgust.
In fairness, the only experience I had with shrimp for a long time was the pre-cooked jumbo monstrosities that are used in shrimp cocktail.
They smelled gross. (SO FISHY!) The texture was weird. And I just wasn’t interested in eating that.
Then — surprise, surprise! — I attended college in Louisiana and learned that shrimp, when cooked properly and used in all kinds of dishes, can be quite delicious.
And by quite delicious, I mean basically good in everything.
This here dish has been something I wanted to make for awhile.
We love shrimp.
We love lemons.
We love pasta.
And these three flavors play really well together, so I gave it a shot one weekend, attempting to emulate the picatta sauce from a local restaurant that I craved during pregnancy. (We’d actually pick up dinner from this restaurant, and I would use their garlic rolls to soak up ALL the sauce because it was so delicious.)
It took a few tries, but I finally got it right!
Here’s how I did it:
Lemon Shrimp Pasta
- 1/2 lb . linguini , cooked to al dente (follow instructions on the package)
- 1 1/2 teaspoons extra virgin olive oil
- 8 garlic cloves , finely minced
- 1 shallot , minced
- 1 lb . Gulf shrimp , peeled and deveined
- 3/4 teaspoon salt-free Tony Chachere's Cajun seasoning
- 1/4 teaspoon kosher salt
Lemon Wine Sauce
- 1/2 cup dry white wine
- 1/4 cup lemon juice , freshly squeezed
- Zest of 1 lemon
- 2 teaspoons dried parsley
- 1/2 teaspoon red pepper flakes
- 4 tablespoons unsalted butter
- In a large saucepan, heat the olive oil over medium-high heat.
- In a bowl, toss the shrimp with the the Tony's and salt.
- When the olive oil is shimmering, add the minced garlic and shallot, cooking until see-through.
- When the garlic and shallot are soft, add the shrimp.
- Cook until the shrimp are pink, then transfer them to a bowl so they don't overcook.
- Deglaze the pan with the wine, then let the wine reduce by half.
- Add the lemon juice, lemon zest, parsley and red pepper flakes, stirring until combined.
- Add the shrimp back into the pan, cooking for a few minutes, then add the cooked pasta and 1/4-1/2 cup of the cooking liquid.
- Add the butter, and let it melt into the sauce.
- Stir a few more times, then serve warm with a favorite glass of wine.