Shrimp Pasta with Lemon Garlic Sauce
Yield: 4 servings
Calories: 474kcal
Tender shrimp and al dente pasta are tossed in a rich, garlicky butter sauce with a hint of white wine and fresh herbs, creating a dish that's both light and deeply satisfying.
Ingredients
- 4 quarts (946 ml) water
- 1 tablespoon (15 g) kosher salt
- 1 pound (454 g) large shrimp, 16/20 count, peeled and deveined
- ½ teaspoon (3 g) kosher salt, divided
- ¼ teaspoon black pepper
- 3 tablespoons (45 ml) olive oil, divided
- 2 cups (226 g) zucchini, halved, then cut into ⅛" thick slices
- 1 cup (157 g) baby tomatoes, halved
- 1 tablespoon (10 g) minced garlic
- ⅛ teaspoon red pepper flakes
- 1 teaspoon lemon zest
- 2 tablespoons (30 ml) lemon juice
- 8 ounces (227 g) pappardelle pasta
- 1 tablespoon (3 g) chopped parsley
Instructions
- Boil the Pasta Water – In a large pot, bring water and 1 tablespoon of salt to a boil. Meanwhile, prepare the shrimp and vegetables.
- Prepare the Shrimp – Season shrimp with ¼ teaspoon salt and black pepper; stir to combine. Set aside.
- Cook the Vegetables – In a large sauté pan, heat 1 tablespoon of oil over medium heat. Add sliced zucchini and sauté for 4 minutes, or until just tender. Add the sliced tomatoes and sauté for 2 minutes, until just beginning to soften. Add ¼ teaspoon salt to the vegetables and stir to combine. Transfer to a bowl and set aside.
- Cook the Pasta – Add the pasta to the boiling water and cook, stirring occasionally to prevent sticking, until al dente according to the package instructions. For best timing, cook the pasta while the shrimp are cooking so they finish at about the same time. Before draining, reserve 1 cup pasta water to add to the sauce later, if needed. Drain the pasta and set aside.
- Cook the Garlic – Add 2 tablespoons of oil to the pan, and turn the heat to low. Add the garlic and red pepper flakes, stir, and cook for 2 minutes to keep the garlic from browning or burning. Cook the garlic slowly to let the flavors infuse into the oil; turn the heat to low if needed.
- Cook the Shrimp – Add the seasoned shrimp to the garlic oil, then increase the heat to medium-low. Cook for about 2 to 3 minutes per side, or until opaque and forming a loose "C" shape.
- Combine the Pasta Ingredients – Add the lemon zest and juice to the pan, stirring to combine. Return the cooked zucchini and tomatoes to the pan, then add the drained pasta and toss to coat. If desired, add the reserved pasta water, ¼ cup at a time, as needed, tossing until the lemon juice and pasta water create a light, saucy coating that clings to the pasta. Season with salt, black pepper, and additional lemon juice to taste.
- To Serve – Garnish the shrimp pasta with fresh parsley just before serving. Serve with lemon wedges for an extra squeeze of fresh lemon, if desired.
Notes
- Storing: Cool the shrimp pasta, then transfer it to an airtight container and refrigerate for up to 3 days.
- Reheating: Add some water, broth, or stock, mixing to coat the pasta, then microwave in 15- to 30-second increments until hot.
Nutrition
Calories: 474kcal | Carbohydrates: 46g | Protein: 37g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 257mg | Sodium: 481mg | Potassium: 271mg | Fiber: 3g | Sugar: 3g | Vitamin A: 800IU | Vitamin C: 31.4mg | Calcium: 120mg | Iron: 5.6mg
Recipe Link
Recipe Video