Lemon Shrimp Pasta

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!

Prep Time 25

Cook Time 20

Total Time 45

Servings servings

Calories 395kcal

Ingredients

½ lb. linguini cooked al dente (follow instructions on the package)

Shrimp

1 ½ teaspoons extra virgin olive oil
8 garlic cloves finely minced (about ¼ cup minced)
1 shallot minced (about ½ cup minced)
1 lb. shrimp peeled and deveined
¾ teaspoon Cajun or Creole seasoning (preferably salt free)
¼ teaspoon kosher salt

Lemon Wine Sauce

½ cup dry white wine
¼ cup freshly squeezed lemon juice
Zest of 1 lemon
4 teaspoons finely chopped fresh parsley (or 2 teaspoons dried parsley)
½ teaspoon red pepper flakes
4 tablespoons unsalted butter

US Customary - Metric

Instructions

Cook the ½ lb. linguini according to the packaging instructions. Drain, saving a little pasta water, and reserve.
Heat 1 ½ teaspoons extra virgin olive oil in a large saucepan over medium-high heat.
If you haven't already, peel and devein 1 lb. shrimp. Add the shrimp to a large bowl, and season with ¾ teaspoon Cajun or Creole seasoning and ¼ teaspoon kosher salt. (If your Cajun seasoning has salt, please skip the additional salt.)
When the olive oil is hot, add the chopped 8 garlic cloves and 1 shallot, and cook until softened, about 1-2 minutes.
Next, add the prepared shrimp to the pan.
Cook until the shrimp are pink on both sides, about 3-4 minutes. Immediately transfer them to a bowl so they don't overcook.
Deglaze the pan with ½ cup dry white wine, and let the wine reduce by half.
Pour in ¼ cup freshly squeezed lemon juice. Add the Zest of 1 lemon, 4 teaspoons finely chopped fresh parsley and ½ teaspoon red pepper flakes, stirring until combined.
Add the shrimp back to the pan, then add the cooked pasta and ¼-½ cup of the cooking liquid directly to the pan, too.
Add 4 tablespoons unsalted butter, and let it melt into the sauce and noodles, stirring it vigorously.
Serve warm with a favorite glass of wine and a slice of crusty bread.

Notes

This recipe is easily doubled for a crowd. I will double it for my family since everyone loves this saucy lemon garlic pasta.

Acceptable Substitutions:

Don't have a shallot? Use half of an onion. A shallot is generally milder than an onion, so expect a little more bold flavor from it if you make this swap.
Don't drink wine? Use vegetable or seafood stock in its place.

Nutrition