Looking for a quick, easy, and delicious dinner idea? This 20-minute Lemon Garlic Shrimp Pasta is IT! It's made with linguine, lemon, garlic, parsley, seasonings, and peeled and deveined shrimp. It's a great recipe that's super easy to put together and gives you a restaurant quality meal you'll feel good about feeding your family.
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Equipment
Large skillet
Ingredients
8ozlinguine
3tablespoonsbutter
2tablespoonolive oil
4clovesgarlicminced
16ounces small RAW frozen shrimp, peeled and deveinedabout 31-40 count, thawed as instructed below
2tablespoonsfresh lemon juice
1teaspoonfresh lemon zest
1 ½teaspoonsOld Bay seasoningor more to taste
2tablespoonsfreshly chopped parsley
salt and pepperto taste
Instructions
Thaw the shrimp in the refrigerator for at least 24 hours before you'll cook them. When thawed, pour them into a strainer or colander so that you can drain any water. Then place them in a single layer onto a plate lined with a paper towel to soak up any additional moisture.
Boil the water and cook the linguine to almost 'al dente', just a minute or so before the minimum cooking time as instructed on the box.
Put butter and olive oil into a large skillet and heat on medium high.
Once butter has melted, add the garlic and cook until fragrant, about a minute. Add the shrimp, lemon juice, Old Bay Seasoning, and lemon zest. Cook until the shrimp turn pink, about 3-4 minutes. Add the parsley and stir well.
Add the linguine to the skillet and gently toss to coat completely.