Pretty good recipe. Nothing too spectacular but I think I would make it again, especially since it's so easy. I'm not a huge fan of parsley so I'd like to try it again with basil. It is very strong on the lemon so as long as you like lemon you'll like the recipe.
Shrimp, Lemon, and Parsley Pasta
Photo: Leo Gong; Styling: Randy Mon
Try this with quinoa-corn linguine or brown rice linguine for a gluten-free recipe, or cook regular wheat pasta if you prefer.
Yield: Serves 4
More From Sunset
Amount per serving
- Calories: 430
- Calories from fat: 36%
- Protein: 27g
- Fat: 18g
- Saturated fat: 2.3g
- Carbohydrate: 39g
- Fiber: 3g
- Sodium: 462mg
- Cholesterol: 172mg
- 1/4 cup olive oil
- 4 garlic cloves, chopped
- 1 pound peeled, deveined medium shrimp (30 to 35 per lb.), coarsely chopped
- Juice and finely shredded zest of 1 large lemon
- 1/4 cup chopped flat-leaf parsley
- 1/2 teaspoon kosher salt
- 1/2 teaspoon red chile flakes
- 1/4 teaspoon freshly ground black pepper
- 8 ounces quinoa-corn linguine or other linguine, cooked according to package directions
- Heat oil in a large frying pan over medium-high heat. Add garlic and sauté until softened, about 1 minute. Add shrimp and cook, stirring, until pink and just cooked through, 2 to 3 minutes. Stir in lemon zest and juice, parsley, salt, chile flakes, and pepper, then mix in pasta to coat.
- Note: Nutritional analysis is per serving.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes