This pasta dish with lemon shrimp has a very thin sauce. Both full and refreshing, it.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Ingredients
- 1 tablespoon olive oil
- 1 pound shrimp, peeled and deveined
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 (16 ounce) package fresh linguine pasta
- 1 lemon, zested and juiced
- 2 tablespoons chopped fresh parsley
- 2 tablespoons butter
- 1 cup freshly grated Parmesan cheese
Instructions
- Bring a large pot of lightly salted water to a boil.
- Meanwhile, heat olive oil in a large pan over medium heat. Season shrimp with salt and pepper. Cook and stir shrimp in hot oil until opaque, about 2 minutes per side. Remove from heat.
- Cook linguine in boiling water until tender yet firm to the bite, 1 to 3 minutes. Drain, reserving 2 tablespoons cooking water.
- Combine lemon zest and juice in a small saucepan over medium heat; bring to a simmer. Sprinkle in parsley and stir in butter until melted. Stir in reserved cooking water. Add shrimp to lemon sauce.
- Mix together linguine, lemon-shrimp sauce, and Parmesan cheese in a large serving bowl.
- This recipe uses about 2 tablespoons lemon zest and 3 tablespoons juice.
Nutrition Facts
| Calories | 585 kcal |
| Carbohydrate | 66 g |
| Cholesterol | 287 mg |
| Dietary Fiber | 6 g |
| Protein | 39 g |
| Saturated Fat | 8 g |
| Sodium | 1158 mg |
| Sugars | 0 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
added some fresh spinach to the sauce to add color and taste
It is amazing
This was a really simple & delicious recipe. Will definitely make again.
So simple to make and delicious. I doubled the zest and the lemon juice. I used dry parsley only because I thought I had fresh parsley but I did not. Still turned out very good. I will make this again. Thank you for the recipe.