Whip up a gourmet healthy dinner meal in just under 20 minutes with this recipe for garlic shrimp pasta. This is a very simple and uncomplicated dish that is full of flavor. The shrimps are sautéed in garlic, butter and olive oil and seasoned with lemon zest, red pepper flakes, lemon juice and parsley flakes and topped over freshly coked spaghetti or anger hair pasta. Adapted from Woman’s Day magazine, Garlic Shrimp Pasta is a convenient yet elegant weekday meal that can be easily whipped up anytime. If you have surprise guests coming over, make this for them in a jiffy and they will be more than satisfied. Serve with a light white wine like Riesling or Pinot Gris.
This is a light and well-balanced healthy recipes dish that is zesty, spicy, savory, succulent and aromatic. Linguine also works well for this pasta recipe. For the best results, use the freshest shrimps you can find since the shrimps will carry most of the flavor in the entire dish. Before using the shrimps for use in this recipe, they must be washed, peeled, deveined, and pat dried.
Ingredients: 12 oz. spaghetti or angel hair pasta, 2 1/2 tbsp. butter, 2 tbsp. olive oil, 1 large clove garlic, chopped, 1 lb. large shrimp, peeled and deveined, unfrozen, 1 tbsp. lemon zest, grated, 1/4 tsp. red pepper flakes, 1/4 cup lemon juice, preferably fresh, 1 tbsp. dried parsley flakes
Cook pasta according to directions on package. Drain well and set aside. While pasta is cooking, heat 2 tbsp. of the butter, along with the oil, over medium heat in a large skillet. Add the garlic and cook, stirring, for about a minute, or until the garlic is fragrant. Add shrimp, lemon zest, and pepper. Cook, stirring occasionally, for 3-5 minutes, or until the shrimp is opaque. Stir in lemon juice. Add shrimp to the pasta, along with the parsley. Toss to coat. Season with salt or grated cheese.
To prepare the fresh shrimps, pull off the head and the legs. At the end of the head, pull off the outer shell and leave the tail tip on for presentation. You can save the shells for use later in making shellfish stock or discard them and make compost out of them. With a small paring knife, cut along the outer edge of the back of the shrimp about a fourth of an inch deep and remove the vein that runs along the surface of the back with the tip of your knife or your fingers. If you don’t see any vein then you can leave it alone. Place the peeled and deveined shrimps in a bowl of ice to keep them fresh but cook them as quickly as possible after preparing.