Description
Ina Garten Lemon Shrimp Pasta is a delightful pasta dish that pairs succulent shrimp with a tangy lemon sauce. The combination of garlic, white wine, and fresh parsley enhances the flavors, creating a dish that’s both light and satisfying. The pasta soaks up the lemony sauce, while the shrimp adds a burst of protein, making it a balanced and flavorful meal.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 pound linguine or spaghetti
- 1/4 cup olive oil
- 4 cloves garlic, minced
- Zest of 2 lemons
- Juice of 2 lemons
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup dry white wine
- 1/4 cup unsalted butter, cut into small pieces
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (optional)
Instructions
Step 1: Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente.
- Reserve 1 cup of pasta water, then drain the pasta and set it aside.
Step 2: Cook the Shrimp:
- Heat olive oil in a large skillet over medium heat.
- Add shrimp in a single layer and cook for 2-3 minutes on each side, until pink and opaque.
- Remove shrimp from the skillet and set them aside.
Step 3: Make the Lemon Sauce:
- In the same skillet, sauté minced garlic and red pepper flakes for 1 minute.
- Pour in white wine and lemon juice, simmer for 2-3 minutes to reduce slightly.
Step 4: Combine Pasta and Sauce:
- Add cooked pasta to the skillet along with lemon zest and butter.
- Toss the pasta in the sauce, adding reserved pasta water if needed.
- Stir in cooked shrimp, and season with salt and pepper.
Step 5: Garnish and Serve:
- Sprinkle with fresh parsley and Parmesan cheese.
- Serve immediately, garnished with extra lemon zest if desired.