This lemon shrimp pasta is a very lightly sauced dish. It's refreshing as well as filling.
Ingredients
- olive oil: 1 Tbsp
- shrimp: 1 pound (peeled and deveined)
- salt: 1 tsp
- ground black pepper: 1 tsp
- linguine pasta: 1 pack (16 ounce pack, fresh)
- lemon, zested and: 1 piece (juiced)
- fresh parsley: 2 Tbsp (chopped)
- butter: 2 Tbsp
- freshly grated Parmesan cheese: 1 cup
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil.
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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.
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Cook linguine in boiling water until tender yet firm to the bite, 1 to 3 minutes. Drain, reserving 2 tablespoons cooking water.
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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.
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Mix together linguine, lemon-shrimp sauce, and Parmesan cheese in a large serving bowl.
