Lemon Garlic Shrimp Pasta
By Jessica Bippen, RD
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Serves: 4
Ingredients
-
8
ounces pasta (linguine, spaghetti, capellini, angel hair, etc.)
-
1
cup reserved pasta water
-
2
tablespoons extra virgin olive oil
-
1
pound large shrimp, shelled and deveined
-
1
large shallot, diced
-
4
cloves of garlic, minced (2 teaspoons)
-
1/4
cup white wine or broth
-
3
tablespoons vegan butter
-
2
Sunkist® lemons, juiced (1/4 cup Sunkist® lemon juice)
-
Zest from 1/2 Sunkist® lemon
-
1/3
cup chopped fresh parsley leaves
-
1/2
teaspoon red pepper flakes (optional)
-
salt and pepper, to taste
Directions
- Cook the pasta in heavily salted water according to the package instructions. Reserve 1 cup of salted pasta water before draining.
- While the pasta cooks, heat a skillet with olive oil. Add the shrimp and season with salt and pepper.
- Let cook for 2 minutes, then flip the shrimp over. Let cook for an additional 1-2 minutes. The shrimp are done when they turn form grey to opaque white and pink. Remove from the pan with tongs or a slotted spoon and set aside so they don’t over cook.
- Add the shallots to the pan with the remaining olive oil and sauté until translucent.
- Next, add the garlic and cook until it becomes fragrant; about 1 minute.
- Then add the white wine or broth. Bring to a simmer for 1-2 minutes or until wine reduces by about half.
- Stir in the remaining butter, lemon juice and lemon zest.
- Add the shrimp and pasta to the skillet and toss until glossy with sauce.
- Add about 1/4 cup of reserved pasta water to loosen up the sauce, if needed.
- Finish with parsley, flaky salt, black pepper and red chili flakes, if desired.
