Lemon Shrimp Pasta
User Reviews
5
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Prep Time
25 mins
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Cook Time
20 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
395 kcal
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Course
Main Course
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Cuisine
Italian-American Fussion
Lemon Shrimp Pasta
Description
This dish begins by cooking shrimp seasoned with salt-free Creole seasoning and salt, then cooking minced garlic and shallots in olive oil to form a fragrant base. After removing the shrimp, white wine deglazes the pan and reduces to concentrate flavors. Fresh lemon juice, zest, dried parsley, and red pepper flakes are added to build a lively, citrusy sauce. The shrimp return to the pan to finish cooking gently, then cooked linguini and butterfly sauce are combined just before serving. Butter added last gives the sauce a smooth, rich finish.
The pasta offers a tender yet firm bite that holds the lemon and wine-infused sauce well, while the shrimp provides a subtly spiced, slightly firm texture. The interplay of bright acidity and mild heat makes the dish flavorful without overpowering the delicate shrimp and pasta. It can be enjoyed as a main course, complemented by crusty bread and a glass of wine for a balanced meal.
Substitute half an onion for shallots if needed; expect a stronger flavor. If white wine is not desired, vegetable or seafood stock can replace it in the sauce. The recipe calls for cooking linguini al dente to maintain texture and avoid sogginess when combined with the sauce.
Ingredients
- ½ lb. linguini cooked al dente (follow instructions on the package)
Shrimp
- 1 ½ teaspoons extra virgin olive oil
- 8 garlic finely minced, cloves
- 1 shallot minced
- 1 lb. Shrimp peeled and deveined
- ¾ teaspoon Tony Chachere's Salt-Free Creole Seasoning
- ¼ teaspoon kosher salt
Lemon Wine Sauce
- ½ cup white wine dry
- ¼ cup lemon juice freshly squeezed
- lemon zest of 1
- 2 teaspoons parsley dried
- ½ teaspoon red pepper flakes
- 4 tablespoons butter unsalted
Instructions
- In a large saucepan, heat the olive oil over medium-high heat.
- In a bowl, toss the peeled shrimp with the salt-free Cajun seasoning and salt. (If your Cajun seasoning has salt, please skip the additional salt.)
- When the olive oil is shimmering, add the minced garlic and shallot, cooking until softened, about 1-2 minutes.
- Then add the shrimp.
- Cook until the shrimp are pink, about 3-4 minutes, then transfer them to a bowl so they don't overcook.
- Deglaze the pan with the wine, then let the wine reduce by half.
- Add the lemon juice, lemon zest, parsley and red pepper flakes, stirring until combined.
- Add the shrimp back into the pan, cooking for a few minutes, then add the cooked pasta and ¼-½ cup of the cooking liquid.
- Add the butter, and let it melt into the sauce.
- Stir a few more times, then serve warm with a favorite glass of wine and a slice of crusty bread.
Notes
- If shallots are unavailable, substitute with half an onion, noting it will add a stronger, sharper flavor.
- Replace white wine with vegetable or seafood stock for a non-alcoholic option in the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Serving | 1servings | |
| Calories | 395kcal | 20% |
| Carbohydrates | 27g | 9% |
| Protein | 30g | 60% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 270mg | 90% |
| Sodium | 2430mg | 101% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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