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

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

Shrimp

1 ½ teaspoons extra virgin olive oil
8 garlic cloves finely minced
1 shallot minced
1 lb. shrimp peeled and deveined
¾ teaspoon Tony Chachere's Salt-Free Creole Seasoning
¼ teaspoon kosher salt

Lemon Wine Sauce

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

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Instructions

Heat the olive oil in a large saucepan over medium-high heat.
If you haven't already, peel and devein the shrimp. Add the shrimp to a large bowl, and season with the salt-free Cajun seasoning and salt. (If your Cajun seasoning has salt, please skip the additional salt.)
When the olive oil is hot, add the minced garlic and shallot, and cook until softened, about 1-2 minutes.
Next, add the 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 the wine, and let the wine reduce by half.
Pour in the lemon juice, lemon zest, parsley and 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 the 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

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