Lemon Shrimp Pasta

Name: Lemon Shrimp Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 serving
Ingredients: 1 tablespoon + 1/4 teaspoon kosher salt; 1 pound rigatoni or favorite shaped pasta; 1 pound large raw shrimp, peeled and deveined (I used frozen shrimp that I defrosted); 2 tablespoons olive oil; 2 garlic cloves, minced; 1 cup clam juice; 1 tablespoon lemon juice; 1 tablespoon butter; 2 tablespoons parsley, chopped

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Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
4
Calories
590 kcal
Course
Main Course
Cuisine
Italian, American

Lemon Shrimp Pasta

Soren Carlson

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Lemon Shrimp Pasta is the most family-friendly meal you can make. Plus it's super easy to prepare and inexpensive. A win-win!

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Ingredients

Servings

1 tablespoon + 1/4 teaspoon kosher salt
1 pound rigatoni or favorite shaped pasta
1 pound large raw shrimp, peeled and deveined (I used frozen shrimp that I defrosted)
2 tablespoons olive oil
2 garlic cloves, minced
1 cup clam juice
1 tablespoon lemon juice
1 tablespoon butter
2 tablespoons parsley, chopped + more for sprinkling

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Instructions

In a large pot, bring 4 quarts of water plus 1 tbsp of salt to a boil.
Cook the pasta according to package directions and drain reserving 1 cup of the pasta water.
While pasta cooks, heat 2 tbsp of the olive oil in a large saute pan over medium heat.
Place the shrimp, garlic and 1/4 tsp salt in a saute pan and cook for 3 minutes, stirring halfway through (make sure not to overcook the shrimp).
Remove the shrimp to a plate and add the clam juice into the same saute pan.
Bring the clam juice to a boil for 5 minutes or until the liquid is reduced by half.
Whisk the butter, lemon juice and parsley into the saute pan and add the pasta, shrimp and as much of the reserved pasta water as necessary to make a sauce to coat the pasta.
Top with additional parsley or grated cheese if desired.

Nutrition Information

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Calories 590kcal (30%) Carbohydrates 86g (29%) Protein 31g (62%) Fat 13g (20%) Cholesterol 150mg (50%) Sodium 2770mg (115%) Fiber 4g (16%) Sugar 3g (6%)