Lemon Garlic Shrimp Pasta
Zesty, savory and perfectly filling, Lemon Garlic Shrimp Pasta is a fantastic mid-day dish option that’s sure to please different tastes. This is because it has a light, but satisfying flavor with its range of mild sourness and saltiness. Of course, lots of people also love to have seafood pasta because of its delicate taste.…
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Zesty, savory and perfectly filling, Lemon Garlic Shrimp Pasta is a fantastic mid-day dish option that’s sure to please different tastes. This is because it has a light, but satisfying flavor with its range of mild sourness and saltiness. Of course, lots of people also love to have seafood pasta because of its delicate taste.
But before we get started, I’ll give you a peek at some of the ingredients we’ll be using, as well as the health benefits they present.
Health benefits of Lemon Garlic Shrimp Pasta ingredients:
This somewhat sweet and juicy fruit of the sea is quite adaptable as discussed even in movies like “Forrest Gump.” After all, you can pan-fry, deep-fry, stir-fy and do several other things with this ingredient. And that’s a great thing because it can add a whole lot of protein to your meal with shrimp. Protein is important for giving you muscle mass, as well as improving your metabolism. We also can’t forget about the omega-3 fatty acids this component has, which studies have shown could help decrease the danger of heart disease.
Most known for one of the most popular fruit drinks there is, lemon is another terrific component for this dish. Not only is it packed with a pleasant, citrus-y flavor, but it is filled with vitamins and minerals. As such, Vitamin C can greatly aid your immune system, and just like our previous ingredient, avert heart disease risk. The great deal of dietary fiber in lemon is also helpful in preventing gastrointestinal problems like constipation.
Does parmesan cheese really add much to a dish? Some argue that you can barely taste it, while others respond, saying that it makes a world of difference to add this beloved cheese to a dish. Whichever your opinion may be, know that this ingredient also has value in its nutritious components. You can find a solid amount of calcium, zinc and protein in it. Parmesan also doesn’t contain lactose, which is perfect for people who are lactose intolerant, and have had to miss out on a lot of great types of cheese.
You can get to know more of our ingredients, ranging from parsley to olive oil to tomatoes once you start cooking! Come to the kitchen, and give this a try with me.
How to make Lemon Garlic Shrimp Pasta:
Boiling the pasta:
Let’s kick things off by preparing our fettuccine pasta. Start cooking ½ lb. of this ingredient using the indicated instructions on the package. The steps can vary depending on the ingredients, as well as the thickness of the pasta so it is important to follow what the package says. But make sure that before you start boiling, you place a teaspoon of salt. When the pasta is cooked and ready to go, just set it aside.
But do not get rid of the water we used for boiling just yet. We will need this for a step later on. For now, we can prepare our next ingredient.
Cooking the shrimp:
Grab a pan, and heat this up. Then put 3 tablespoons of olive oil inside. And when your oil is sufficiently hot, you can also place the 1 lb. of deveined shrimp without any shells. Then sauté these until each side of the shrimp becomes orange, which would take about 2 minutes. You can transfer the shrimp to a new plate once it’s done so that we can make the sauce for the Lemon Garlic Shrimp Pasta.
Creating the sauce:
For this step, we will still use the same oil from earlier, and let this get hot again. But if the oil from earlier has dried up, you can use 2 more tablespoons of olive oil. Now add 2 tablespoons of butter, and let the butter melt. When it has begun to bubble, you can incorporate 5 cloves of garlic you’ve crushed and chopped. Then continue cooking as you stir for 30 seconds.
Let’s go ahead, and put 15 grape tomatoes we’ve cut into halves inside as well. Sauté the mixture for 1 minute. Now pour 7.6 ounces of all-purpose cream into your pan. We will also incorporate ¼ cup of the pasta water we used to boil the fettuccine earlier. Start stirring these together, and then put lemon zest from ½ of the fruit inside. With medium heat, wait for your sauce to boil. When it begins boiling, you can keep this cooking for 1 minute more. And then take some salt and ground black pepper, and add as much as you like to the pan based on your taste.
Putting all of the ingredients together:
Then we will mix in our cooked pasta. Also put the cooked shrimp, 2 tablespoons of chopped parsley, as well as the butter you have left inside. Toss all of the ingredients together until they are perfectly mixed. You can sprinkle in more parmesan cheese if you like. Then that’s it! You’ve got yourself a lovely Lemon Garlic Shrimp Pasta dish!
Got any questions or suggestions after making this recipe? Write down your thoughts in the comments section.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Lemon Garlic Shrimp Pasta
- 1 lb. shrimp deveined and shells removed
- ½ lb fettuccine pasta
- 7.6 ounces all-purpose cream
- ½ lemon
- 5 cloves garlic crushed and chopped
- 15 grape tomatoes halved
- ¼ cup parmesan cheese
- ¼ cup butter
- 2 tablespoons parsley chopped
- 3 tablespoons olive oil
- Salt and ground black pepper to taste
- Cook pasta according to package instructions. You can add a teaspoon of salt before boiling. Set aside.
- Heat a pan. Pour-in olive oil. Add the shrimp once the oil gets hot. Saute for 2 minutes or until both sides of the shrimp turns orange in color. Remove the shrimp from the pan and transfer to a clean plate. Set aside.
- Heat the remaining oil (if applicable. Otherwise add 2 tablespoons of olive oil). Add 2 tablespoons of butter and continue cooking until the butter melts and starts to bubble.
- Add garlic. Cook while continuously stirring for 30 seconds.
- Add grape tomatoes. Continue sautéing for 1 minute.
- Pour the all-purpose cream into the pan and then add ¼ cup of pasta water (this is the water used to cook the fettuccine). Stir and then add the lemon zest. Let the mixture slowly boil (use medium heat setting). Continue cooking for 1 minute. Season with salt and ground black pepper.
- Toss the pasta into the pan. Add the shrimp, parsley, and remaining butter. Continue tossing until all ingredients are incorporated. Top with more parmesan cheese if desired.
- Serve warm. Share and enjoy!
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