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Lemon Shrimp Pasta
Erin Parker, The Speckled Palate
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!
5
from 1 vote
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Servings
4
servings
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Prep Time
25
minutes
mins
Cook Time
20
minutes
mins
Total Time
45
minutes
mins
Ingredients
1x
2x
3x
1/2
lb
. linguini
, cooked to al dente (follow instructions on the package)
Shrimp
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
Tony Chachere's Salt-Free Creole Seasoning
1/4
teaspoon
kosher salt
Lemon Wine Sauce
1/2
cup
dry white wine
1/4
cup
freshly squeezed lemon juice
, freshly squeezed
Zest of 1 lemon
2
teaspoons
dried parsley
1/2
teaspoon
red pepper flakes
4
tablespoons
unsalted butter
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Instructions
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.
Course
Entrees
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