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
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 freshly squeezed
Zest of 1 lemon
2 teaspoons dried parsley
½ teaspoon red pepper flakes
4 tablespoons unsalted butter

Instructions

In a large saucepan, heat the olive oil over medium-high heat.
In a bowl, toss the peeled shrimp with the salt-free Cajun seasoning and salt. (If your Cajun seasoning has salt, please skip the additional salt.)
When the olive oil is shimmering, add the minced garlic and shallot, cooking until softened, about 1-2 minutes.
Then add the shrimp.
Cook until the shrimp are pink, about 3-4 minutes, 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 ¼-½ 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 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