Lemon Garlic Shrimp Pasta Recipe
This easy shrimp pasta recipe, sourced from Costco Connection Magazine’s Farm to Table section, promises a restaurant-quality dish you
can whip up in under 30 minutes, perfect for weeknight dinners or casual gatherings.
The Lemon Garlic Shrimp Pasta, which serves four and uses simple, fresh ingredients to create a harmonious blend of flavors.
Start by cooking the pasta in salted water, reserving a cup of the starchy water for later. In a large skillet, heat olive oil and sauté
the seasoned shrimp until pink, about two minutes per side, then set them aside. Using the same pan for maximum flavor, soften the diced
shallot, add minced garlic, and deglaze with white wine or broth until reduced. Stir in butter, lemon juice, and zest to form a light,
tangy sauce. Toss the pasta and shrimp back in, adding reserved water if needed for silkiness, and finish with chopped parsley, more
seasoning, and red pepper flakes if you crave heat. Garnish with extra lemon zest and parsley for that fresh pop.
What makes this recipe stand out is its balance of tangy citrus, aromatic garlic, and tender seafood, all coating the pasta in a light
yet indulgent sauce.
It’s not only delicious but also versatile—swap in vegetable broth for a pescatarian twist or add veggies like spinach or cherry
tomatoes for extra nutrition.
Lemon Garlic, Shrimp Pasta
This recipe is from Costco Connection Magazine Farm to Table.
Ingredients requiredLemon garlic, shrimp pasta
8 ounce pasta, linguine, spaghetti, or angel hair
2 tablespoons olive oil
1 pound large shrimp, shelled, deveined, and tails removed
Salt and pepper, to taste
One shallot, diced
Four garlic cloves, minced
1/4 cup white wine or chicken broth
3 tablespoons butter
Juice of two lemons
Zest of 1/2 lemon, plus more for garnish
1/2 teaspoon red pepper flakes, optional
1/3 cup parsley, chopped, plus more for garnish
Instructions for Lemon Garlic, Shrimp Pasta Recipe
Cook pasta in salted water , reserving one cup of water before draining.
Heat oil in a large skillet. Add shrimp, and salt and pepper, cook for two minutes per side, or until pink. Remove from pan and set aside.
In the same skillet, saute shallot until soft. Add garlic and cook for about one minute. Add white wine or broth, simmer until reduced by half. Stir in butter, lemon juice, and zest. Toss in pasta and shrimp, adding reserved water if needed. Add parsley, salt and pepper, and red pepper flakes, if desired. Garnished with lemon zest and parsley.
Makes four servings.
