Lemon Garlic Shrimp Pasta
Get ready to fall in love with a dish that will transport your taste buds to culinary bliss- Lemon Garlic Shrimp Pasta. Just imagine succulent shrimp, perfectly cooked pasta, and a sauce bursting with the zesty brightness of lemon and the comforting aroma of garlic. Each bite is a symphony of tastes that will leave you craving for seconds. It's a fast weeknight dinner that will win the hearts of your family and friends. Dairy-free + Gluten-free option.
Servings: 4 servings
Calories: 552kcal
Ingredients
PASTA:
- 1 (16 oz.) package Your fave Ribbon-shaped pasta (I love using Pappardelle pasta)
SHRIMP:
- 1-2 lbs. wild-caught jumbo or colossal shrimp, deveined
- 2 Tbsps unsalted butter
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
SAUCE:
- 2 Tbsps Extra virgin olive oil (You can also sub with butter if desired)
- 4-6 garlic cloves, minced
- 1 ½ cups organic heavy cream
- ½ cup organic stock (You can use chicken, veggie, or seafood stock)
- 2 Tbsps white cooking wine (You can also sub with additional stock, instead)
- 1 lemon, freshly-squeezed
- ½ teaspoon garlic powder
- ½ teaspoon fresh or dried oregano
- ½ teaspoon fresh or dried basil
- ½ teaspoon fresh or dried thyme
- sea salt + black pepper, to taste
- 1 cup freshly-grated parmesan cheese
- 1 cup organic kale, de-stemmed + roughly chopped (See Notes!)
Instructions
COOK THE PASTA:
- Cook pasta according to packaging. NOTE: Most ribbon pasta shapes cook about the same time as other pastas, usually 8-12 minutes, depending on brand and shape.
COOK THE SHRIMP:
- In a bowl, add the shrimp along with salt, black pepper, smoked paprika, parsley, and garlic powder, mixing everything together until shrimp are coated.
- In a medium 10-inch skillet over medium-high heat, add the butter until melted. Add in the shrimp and cook on both sides (about 3-4 minutes), until pink and cook through. Once done, remove from skillet and set aside on a plate.
TO MAKE THE CREAMY SAUCE:
- In the same skillet over medium-high heat, add the olive oil. Once heated, add the garlic cloves and sauté for 1 minute or so, until fragrant.
- Add the herbs + seasonings, stirring until combined.
- Reduce the heat to medium-low and slowly add in the heavy cream, stock, lemon juice, and white wine, stirring until combined. Let it slightly bubble for 1-2 minutes and then add in the grated parmesan, whisking until fully melted and sauce thickens, about 2-3 minutes. Add in the chopped kale and shrimp, stirring until combined and let it simmer for 2-3 minutes, stirring frequently.
- When the pasta is done, drain it and add it to the sauce, tossing until sauce fully coats + sticks to pasta.
- Remove from heat and serve immediately with additional grated parmesan atop, if desired.
Notes
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
- OIL: You can also use coconut oil or grapeseed oil, instead of olive oil.
- PASTA: You can use long pastas like Tagliatelle, Pappardelle, Fettuccine, etc. however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated. Otherwise, other pastas such as Penne, Rigatoni, Paccheri, Orecchiette, etc. are perfect.
- GREENS: To add a bit more flavor to this dish, you can always feel free to add in your favorite greens such as spinach, broccolini, collards, or asparagus.
Nutrition
Calories: 552kcal | Carbohydrates: 12g | Protein: 11g | Fat: 52g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 138mg | Sodium: 1055mg | Potassium: 278mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3632IU | Vitamin C: 31mg | Calcium: 342mg | Iron: 1mg