Lemon Garlic Shrimp Pasta

• 8 oz linguine (or gluten-free pasta)
• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup chicken stock
• Zest and juice of 1 large lemon
• 2 tbsp unsalted butter
• 1/4 cup chopped parsley
• Salt to taste
• Black pepper to taste
• Grated Parmesan cheese for serving

Steps

1. 1 Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. 2 While the pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add shrimp, season with salt and pepper, and cook for 2 minutes per side until pink and opaque.
4. 4 Remove shrimp and set aside. In the same skillet, add garlic and red pepper flakes; sauté until fragrant.
5. 5 Pour in chicken stock and lemon juice, scraping up any browned bits from the bottom.
6. 6 Reduce heat and stir in butter until melted.
7. 7 Add cooked pasta to the skillet, tossing to coat. Add reserved pasta water as needed for consistency.
8. 8 Return shrimp to the skillet, stirring to combine. Add lemon zest and parsley.
9. 9 Serve immediately with Parmesan cheese on the side.

Nutrition

Tips

• For extra flavor, toast the garlic in olive oil until golden before adding red pepper flakes.
• If you prefer a lighter dish, substitute olive oil for butter.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water to maintain pasta texture.

Serving Suggestions

• Pair with a crisp white wine and a side of garlic bread.
• Add a fresh green salad with a lemon vinaigrette for a complete meal.

FAQ