What screams spring more than lemon? Pair that with shrimp and pasta and you’ve got dinner! This fresh lemon shrimp pasta is the finishing touch on a mild spring day.
Wendy Paul shares the one pot, 20 minute recipe you’ll reach for over and over.
Lemon Shrimp Pasta
- 1 lb. thin spaghetti
- Olive oil
- 1 lb. large shrimp, fresh or uncooked frozen
- 1 shallot, minced
- 2 lemons
- 1 tsp. fresh garlic, minced
- 1 cup grape or cherry tomatoes, diced
- Fresh basil
- Kosher salt to taste
- Parmesan cheese for garnish
Bring your water to boil, add 1 tsp. salt to the boiling water, and cook according to package directions. Drain and set aside.
Meanwhile, in a large skillet, saute the minced shallots, until tender. Then add the shrimp, peeled and deviened, and garlic. (Tail on or off is your preference.) Sprinkle with a pinch of Kosher salt to taste. Then once the shrimp are almost pink, add the tomatoes, zest and juice from two lemons, and fresh basil leaves. Once the tomatoes are heated through, toss together with the cooked and drained noodles. Serve warm with Parmesan cheese.
*Substitutes for shrimp: Chicken, scallops, crab, salmon, or asparagus if you need a vegetarian option.