Lemon Garlic Parmesan Shrimp Pasta

If you’re anything like me, I’m already drooling at the name of this recipe—more accurately, though, I would have preferred to call this a lemon-garlic-butter-parmesan-parsley shrimp pasta. Unlike most of the recipes on my blog, this one isn’t the most “healthy” but it’s definitely my go-to comfort meal!

Lemon Garlic Parmesan Shrimp Pasta
Prep Time: 10 mins
Cook Time: 15 mins
Yield: 4 servings

Ingredients
For shrimp:

• 1 pound large raw shrimp, peeled
• 1/2 lemon, juiced
• 2 tsp garlic powder
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tsp light olive oil

For pasta and cooking:

• water and salt for boiling
• 8 oz dry spaghetti

• 2 tsp light olive oil
• 1-2 tbsp unsalted butter
• 1 small head of garlic, peeled and minced
• 1/2 cup fresh parsley, chopped
• 2-3 oz block of parmesan
• 1/2 lemon, juiced
• salt and black pepper, to taste
  
  

Directions

1. Place shrimp in a glass dish or ziploc bag with the rest of the ingredients for the shrimp marinade (lemon juice, garlic powder, paprika, salt, black pepper, and olive oil). Toss to combine and marinate in the refrigerator for 20-30 minutes.
2. Bring a pot of salted water to a boil. Add your dry spaghetti and cook until al dente according to packaging.
3. Meanwhile, heat a cast iron pan over medium heat. Add olive oil and melt in the butter.
4. Add minced garlic and toss for 1-2 minutes until golden brown.
5. Add in shrimp and cook on each side for 2-3 minutes until fully cooked. Remove from pan and set aside.
6. Reduce the heat to low. Add lemon juice to deglaze the pan, then add in your strained cooked pasta. Season with salt and paprika to taste.
7. Stir in the grated parmesan and parsley, then toss the shrimp back into the pasta. Top with more parmesan, parsley, and black pepper, and enjoy!