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- 8 oz spaghetti or linguine - 1 lb jumbo shrimp, peeled and deveined - 4 tablespoons olive oil, divided - 4 cloves garlic, minced - Zest and juice of 1 large lemon - 1/4 teaspoon red pepper flakes - 1/4 cup fresh parsley, chopped - 1/2 cup cherry tomatoes, halved - Grated Parmesan cheese, for serving For this recipe, I love using spaghetti or linguine. Both options work well. Jumbo shrimp adds a nice touch. They cook quickly and taste amazing. Olive oil gives the dish richness. Fresh garlic brings a bright flavor. Lemon zest and juice are key for that tangy kick. I often add red pepper flakes for some heat. Fresh parsley adds color and freshness. If you want to enhance your dish, try adding cherry tomatoes. They bring sweetness and color. Grated Parmesan cheese is great for serving. It adds creaminess and depth. You can find the full recipe with detailed steps in the article. Enjoy every bite of this tasty and quick meal! Start by filling a large pot with water. Add a good pinch of salt to the water. Bring this pot to a rolling boil. Once it's boiling, add your spaghetti or linguine. Cook it according to the package instructions until it is al dente. This usually takes around 8 to 10 minutes. When done, drain the pasta in a colander. Make sure to save about 1 cup of the pasta water for later. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, place the shrimp in the skillet in a single layer. Sprinkle them with salt and freshly ground black pepper. Cook the shrimp for about 2 to 3 minutes on one side, until they start to turn pink. Flip the shrimp and cook for another minute until they are fully cooked. They should be bright pink and opaque. Now it's time to add flavor. To the skillet with the shrimp, add 4 cloves of minced garlic and 1/4 teaspoon of red pepper flakes. Stir them around for about 1 minute. Be careful not to let the garlic burn. Next, add the zest and juice of 1 large lemon. Mix everything well so all the flavors blend together. Add the cooked pasta directly into the skillet with the shrimp. Toss everything together until the pasta is well coated with the sauce. Gradually add the reserved pasta water, a little at a time, until you get a sauce that you like. If you want to add some color and flavor, fold in 1/2 cup of halved cherry tomatoes. Take the skillet off the heat, and mix in 1/4 cup of chopped fresh parsley. Taste the dish and adjust the seasonings if needed. To cook shrimp perfectly, you want them bright pink and firm. Start with fresh or thawed shrimp. Use a wide skillet for even cooking. Heat your oil but don’t let it smoke. Add shrimp in a single layer and season them well. Cook for 2-3 minutes on one side. Flip them quickly and cook for another minute. This method helps to avoid overcooking. If shrimp curl tightly, they are overdone. For great taste, use fresh herbs and spices. I love adding fresh parsley and lemon zest. They brighten the dish and add depth. You can also try thyme or basil for a twist. Fresh ingredients matter a lot. They enhance the flavors and make your dish pop. Always use fresh garlic for the best aroma. Pair your pasta with a simple green salad or garlic bread. A light side balances the meal well. For presentation, twirl the pasta on the plate and top it with shrimp. Add a sprinkle of parsley and a wedge of lemon on the side. This makes your dish colorful and inviting. For extra flair, drizzle a bit of olive oil before serving. You can find the Full Recipe to guide your cooking adventure. {{image_4}} You can use different types of pasta for your dish. Spaghetti and linguine work well, but you can try others too. Penne or fettuccine create a nice twist. If you need a gluten-free option, use rice or quinoa pasta. These alternatives taste great while keeping the dish light. If you're not a fan of shrimp, you can choose other proteins. Chicken or scallops are great swaps. Cook them the same way you prepare the shrimp. For a vegetarian option, try mushrooms or zucchini. They absorb flavors well and add a unique touch. You can change the flavor by adding different herbs. Basil or thyme can give a fresh twist. Try adding seasonal vegetables like asparagus or bell peppers. These veggies not only add color but also boost nutrition. Feel free to get creative and find your perfect flavor mix! To keep your Lemon Garlic Shrimp Pasta fresh, store it in the fridge. Place the pasta in a sealed container. Use glass or BPA-free plastic containers. This method helps maintain taste and texture. Refrigerate within two hours of cooking. The pasta will stay good for about three days. You can freeze this pasta for later. First, let it cool completely. Then, place it in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. To thaw, move it to the fridge overnight. For quick thawing, run the bag under cold water. When you reheat, keep the flavor intact. The best method is to use a skillet. Add a splash of water or extra olive oil to keep it moist. Heat it over medium-low heat, stirring often. This helps revive the sauce. If it looks too dry, add more water or oil. Enjoy your tasty meal again! To add heat, you can increase the red pepper flakes. Start with 1/2 teaspoon and adjust to taste. If you love heat, add sliced fresh chili peppers. Another option is to sprinkle in cayenne pepper. This will kick up the spice without changing the dish. Yes, you can prep a few parts ahead. Cook the pasta and let it cool. Store it in an airtight container in the fridge. You can also clean and season the shrimp ahead of time. Just keep them in the fridge until you cook them. Combine everything right before serving for best taste. This dish is tasty and nutritious. A serving has about 400 calories. It contains 30 grams of protein and 10 grams of fat. The carbs mainly come from the pasta. If you want fewer calories, use whole wheat pasta or add more veggies. Yes, frozen shrimp work well. Thaw them in cold water for 15-20 minutes before cooking. Make sure to dry them well before adding to the skillet. This helps them cook evenly and prevents extra water in your dish. This blog post covered everything you need for perfect Lemon Garlic Shrimp Pasta. We explored key ingredients, from shrimp to fresh parsley. You learned steps for cooking pasta and sautéing shrimp just right. We shared tips for great flavor and serving ideas. You also found fun variations and how to store leftovers. Making this dish is simple and rewarding. Enjoy the rich flavors and make it your own. Your kitchen will shine with this delicious recipe!

Lemon Garlic Shrimp Pasta

Indulge in a delicious Lemon Garlic Shrimp Pasta that's sure to impress! This easy recipe features succulent jumbo shrimp tossed with spaghetti, garlic, and fresh lemon for a burst of flavor. Perfect for weeknight dinners or special occasions, it's quick to make and oh-so-satisfying. Ready to elevate your pasta game? Click through now to explore this mouthwatering recipe and discover a meal your whole family will love!
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Ingredients
  

8 oz spaghetti or linguine

1 lb jumbo shrimp, peeled and deveined

4 tablespoons olive oil, divided

4 cloves garlic, minced

Zest and juice of 1 large lemon

1/4 teaspoon red pepper flakes (or adjust to your spice preference)

Salt and freshly ground black pepper, to taste

1/4 cup fresh parsley, chopped

1/2 cup cherry tomatoes, halved (optional for added color and flavor)

Grated Parmesan cheese, for serving (optional)

Instructions
 

Cook the Pasta: Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Once boiling, add the spaghetti or linguine and cook according to the package instructions until al dente. Once cooked, drain in a colander and set aside, making sure to reserve about 1 cup of the pasta cooking water for later.

    Sauté the Shrimp: In a generous skillet, heat 2 tablespoons of olive oil over medium heat. Carefully place the shrimp into the skillet in a single layer, seasoning them with salt and freshly ground black pepper. Cook for about 2-3 minutes on one side, or until they begin to turn pink. Flip them over and cook for an additional minute until fully cooked.

      Add Garlic and Lemon: To the skillet, add the minced garlic and red pepper flakes. Allow them to sauté for about 1 minute, stirring frequently, until the garlic releases its aroma but takes care not to let it burn. Incorporate the lemon zest and juice, mixing thoroughly to combine all the delightful flavors.

        Combine Pasta and Shrimp: Introduce the cooked pasta straight into the skillet with the shrimp. Toss everything together vigorously, ensuring the pasta is well coated with the sauce. Gradually add the reserved pasta water, a little at a time, until you achieve a sauce consistency that pleases your palate.

          Finish and Garnish: Drizzle in the remaining 2 tablespoons of olive oil and fold in the cherry tomatoes if you’re using them. Remove the skillet from the heat and mix in the chopped fresh parsley. Taste and adjust the seasoning with additional salt, pepper, or red pepper flakes as desired.

            Serve: Plate the luscious lemon garlic shrimp pasta generously. For an extra touch, garnish with additional parsley and a sprinkle of grated Parmesan cheese, if you like. Dive in and savor every bite!

              Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4