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- 8 oz linguine or spaghetti - 1 lb shrimp, peeled and deveined - 4 cloves garlic, minced - 1 lemon, zested and juiced - 1/4 cup olive oil - 1/4 teaspoon red pepper flakes (optional) - 1/2 cup cherry tomatoes, halved - 1/4 cup fresh parsley, chopped - Salt and pepper to taste - Grated Parmesan cheese (for serving) The base of this dish features simple yet bold flavors. You'll need linguine or spaghetti for that perfect pasta bite. Shrimp is the star here, so choose fresh or well-thawed shrimp to get the best taste. Garlic adds a lovely aroma and depth, while lemon brings brightness. For a touch of heat, add red pepper flakes if you like a kick. Cherry tomatoes add sweetness and color. Fresh parsley brings in a pop of green, making the dish visually appealing. Lastly, a sprinkle of Parmesan cheese adds creaminess and a savory note. This Lemon Garlic Shrimp Pasta is not just easy to make; it’s also packed with flavor. You can find the full recipe for detailed steps. Happy cooking! - Bring salted water to a boil. - Cook the linguine or spaghetti to al dente. I like to use a large pot for boiling pasta. Salt the water to add flavor. When it boils, add your pasta. Stir it a bit so it doesn't stick. Check the package for cooking time. Al dente means it should be firm but not hard. This keeps the pasta from getting mushy later. - Heat olive oil in a skillet. - Add minced garlic and red pepper flakes. Next, grab a skillet and heat olive oil over medium heat. I love using good-quality olive oil for the best taste. Add minced garlic and red pepper flakes. Sauté for about one to two minutes. The garlic should smell great but not brown. You want it fragrant, not burnt. - Add shrimp to the skillet. - Season and cook until pink and opaque. Now, it’s time for the shrimp. Add them to the skillet. Cook for about two to three minutes on each side. They will turn pink and opaque when done. Season with salt and pepper to taste. This step makes your dish really pop with flavor. - Toss pasta with shrimp, lemon juice, lemon zest, and tomatoes. - Adjust consistency with reserved pasta water. Once the shrimp is ready, add the cooked pasta. Pour in the lemon juice and lemon zest. Toss everything gently in the skillet. I also like to add cherry tomatoes for color and taste. If it seems too dry, add some reserved pasta water. This will help the sauce cling to everything nicely. - Stir in chopped parsley. - Season to taste before serving. Finally, take the skillet off the heat. Stir in chopped parsley for a fresh touch. Taste the dish and adjust the seasoning if you need to. This is where you can make it just right for you. Serve it hot, and enjoy your Lemon Garlic Shrimp Pasta! For the full recipe, check out the earlier section. To cook shrimp just right, time is key. I usually cook shrimp for about 2-3 minutes on each side. This gives them a nice, tender texture. Watch closely as they change color. Shrimp should turn pink and opaque when done. If they look gray or feel tough, they need more time. Always reserve some pasta water! This water is starchy and helps bind the sauce. It adds creaminess to your dish. I recommend saving about 1/2 cup of it before you drain the pasta. Cooking pasta al dente is crucial, too. It means the pasta should be firm to the bite. Follow the package instructions and taste it a minute or two before the time is up. For a beautiful finish, garnish your dish with fresh parsley and lemon slices. It adds color and freshness. You can also sprinkle some grated Parmesan on top for extra flavor. Pair Lemon Garlic Shrimp Pasta with a side of crusty bread. This makes for a complete meal. You can find the Full Recipe for all the steps and more tips! {{image_2}} If you want to switch things up, you can replace shrimp with other proteins. Chicken works well. Simply cut it into small pieces and cook until golden. Tofu is another great choice for a plant-based option. Use firm tofu and sauté it until crispy. For those needing gluten-free options, try gluten-free pasta. Many brands offer pasta made from rice, quinoa, or lentils. These alternatives cook nicely and still taste great with the lemon and garlic sauce. To add more depth to your dish, consider different herbs. Fresh basil can brighten the flavor. Thyme also adds a nice touch; it pairs well with shrimp. You can even mix herbs for a unique taste. If you like some heat, try adding more red pepper flakes. You can also use crushed red pepper or even a dash of cayenne pepper. This will spice up the dish and bring out the flavors even more. This dish goes well with sides or salads. A fresh green salad with vinaigrette can balance the meal. You can also serve garlic bread on the side for a comforting touch. For leftovers, get creative! Try mixing the pasta with fresh vegetables for a quick lunch. You can also make it into a pasta salad by adding some olives and feta cheese. Enjoy the flavors in new ways! To keep your Lemon Garlic Shrimp Pasta fresh, let it cool first. Place it in a container with a tight lid. Use glass or BPA-free plastic containers for the best results. Store it in the fridge for up to three days. This way, the flavors will stay nice and strong. When it's time to enjoy leftovers, you can reheat shrimp pasta safely. Use a microwave or a skillet. If using the microwave, cover the dish with a damp paper towel. This helps keep the pasta moist. For a skillet, add a splash of olive oil or water to prevent sticking. Heat it on low and stir. Be careful not to overcook the shrimp. They should be warm, not rubbery. Yes, you can freeze Lemon Garlic Shrimp Pasta! First, let it cool completely. Then, pack it in an airtight container or a zip-top bag. Make sure to push out any extra air. You can freeze it for up to two months. When you’re ready to eat, thaw it in the fridge overnight. To reheat, follow the same tips mentioned above. Enjoy your meal anytime! Check out the Full Recipe for more tips. For Lemon Garlic Shrimp Pasta, I recommend medium to large shrimp. Sizes like 21/25 or 16/20 work well. These sizes have enough meat for great flavor. Fresh shrimp is best, but frozen works too. When you buy shrimp, look for ones that smell like the sea. Avoid shrimp with a strong fishy smell. Yes, you can prepare Lemon Garlic Shrimp Pasta in advance. Cook the pasta and shrimp separately. Store them in the fridge. Keep the sauce separate to prevent sogginess. When ready to eat, just reheat everything together. Use low heat and add a splash of water if needed. Yes, this recipe is very flexible. For a vegan option, use tofu or chickpeas instead of shrimp. Swap the pasta for gluten-free options like rice noodles. For paleo, stick with zucchini noodles. Just avoid any ingredients that don’t fit your diet. Always check labels for hidden gluten or dairy. Use fresh garlic and lemon juice for the best taste. Fresh herbs, like parsley, add brightness. If you use dried herbs, make sure they are fresh too. They lose flavor over time. Try to cook the shrimp just until pink. This keeps them juicy and tender. Yes, frozen shrimp can work well. Thaw them overnight in the fridge or run under cold water. Pat them dry before cooking. This helps the shrimp cook evenly. Remember to season them well. Frozen shrimp can sometimes be less flavorful, so seasoning is key. Lemon garlic shrimp pasta is quick and tasty. You need simple ingredients like shrimp, pasta, and garlic. Following the steps makes it easy to cook perfectly. Use tips for the best flavor and texture. Don't forget about storage and reheating methods to enjoy leftovers. This dish is flexible, with options for different ingredients and flavors. No matter how you make it, this pasta shines on the table. Try it today, and make your meal special!

Lemon Garlic Shrimp Pasta

Indulge in the bright flavors of this Lemon Garlic Shrimp Pasta that’s quick, easy, and perfect for any night of the week! With succulent shrimp, zesty lemon, and fresh parsley, this dish is not only delicious but also visually stunning. Get ready to impress your family and friends with a meal that takes just 20 minutes to make. Click through to explore the full recipe and transform your dinner routine today!
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Ingredients
  

8 oz linguine or spaghetti

1 lb shrimp, peeled and deveined

4 cloves garlic, minced

1 lemon, zested and juiced

1/4 cup olive oil

1/4 teaspoon red pepper flakes (optional)

1/2 cup cherry tomatoes, halved

1/4 cup fresh parsley, chopped

Salt and pepper to taste

Grated Parmesan cheese (for serving)

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a boil. Add the linguine or spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

    Sauté Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 1-2 minutes until the garlic is fragrant but not browned.

      Cook the Shrimp: Add the shrimp to the skillet. Cook for 2-3 minutes on each side or until the shrimp turn pink and opaque. Season with salt and pepper to taste.

        Combine Ingredients: Add the cooked pasta to the skillet along with lemon juice, lemon zest, and cherry tomatoes. Toss everything together gently. If the mixture seems dry, add reserved pasta water a little at a time until the desired consistency is reached.

          Finish: Remove the skillet from heat and stir in the chopped parsley. Adjust seasoning with more salt and pepper if needed.

            Serve: Plate the pasta in bowls and top with grated Parmesan cheese.

              Prep Time: 10 min | Total Time: 20 min | Servings: 4

                - Presentation Tips: Garnish with additional parsley and lemon slices for a vibrant look. Serve with a side of crusty bread for a complete meal.