Sally's Recipe Of The Week: Lemon-Garlic Shrimp Pasta

Lemon-Garlic Shrimp Pasta
Serves 2

Need dinner fast, this is it. Thaw out shrimp in the fridge while you're at work and you can put this dinner together in minutes.

Here's what you will need:


Pasta of your choice- I like microwave vegetable pasta
2 TBS olive oil
2 - 3 garlic cloves
1 TBS lemon juice plus lemon wedges for serving
1 tsp ground cumin
2 tbs fresh parsley plus more for serving
pat of unsalted butter


Shrimp! How much depends on you I have about 15 large, peeled, deveined shrimp.  If you are going to make more shrimp increase the amount of sauce you make. If frozen make sure they are completely thawed. I also decided to remove the tails.


Chop up your parsley and thinly slice the garlic. You can chop it or mince it if you like. I like thin slices in this dish.


Heat up the oil and butter in a wide skillet. (I had my burner on 4 out of 10)


Season you shrimp with a bit of salt and add to the pan. When the shrimp start to curl, flip them. The smaller the shrimp the quicker they will cook, don't overcook them!


When you flip the shrimp add in the garlic, parsley, cumin and lemon juice.


Remove the shrimp from  the pan and add in your cooked pasta combining it with the sauce in the pan. Taste and season if needed. I added in fresh cracked black pepper. Put the shrimp back in the pan and combine.


Plate it up garnishing with parsley and a lemon wedge.
Let's Eat!!

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