Lemon Garlic Shrimp Pasta
This Creamy Lemon Garlic Shrimp Pasta is a bright and flavorful dish that is quick and easy to throw together in under 30 minutes. High quality shrimp will shine it this dish. I love cooking shrimp because it cooks up so fast and it is such a crowd pleaser! This dish pairs well with white wine and a crisp salad.
- 1 lbs wild shrimp, defrosted and shelled
- 2 Tbsp butter
- 2 Tbsp olive oil
- 2 Clove garlic, minced
- 1/2 Medium onion, sliced
- 1/2 Yellow pepper, sliced (optional)
- 1/2 Orange pepper, sliced (optional)
- Juice from 1/2 lemon
- Salt and pepper to taste
- Italian seasoning
- 2 Tbsp Heavy cream
- parmesan cheese for garnish
- Pasta of your choice (angel hair is recommended)
Defrost and shell the shrimp. Toss with salt, pepper and italian seasonings and set aside.
In a large pot bring salted water to a boil and add pasta. Cook according to the directions on the package.
Heat olive oil in saute pan on medium high heat and add garlic until fragrant. Add onions and peppers and heat until soft.
Move onions and peppers to the outside of the pan. Add fresh butter and shrimp, cook 2-3 minutes, flip and cook another 2-3 minutes. Do not overcook the shrimp, they are done just as they turn from translucent to opaque. Squeeze lemon over shrimp while cooking.
Stir shrimp and veggies together and stir in heavy cream. Add cooked noodles and toss to combine with another squeeze of fresh lemon juice. Serve with parmesan cheese.
Eat wild to save wild!