Lemon Garlic Shrimp Pasta
This Lemon Garlic Shrimp Pasta is bursting with bright, savory flavors and comes together in just 30 minutes—perfect for a quick, gourmet meal any night of the week!
Equipment
- Large Pot
- Skillet
- Colander
- Wooden Spoon
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 8 ounces whole wheat penne pasta
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic minced
- 1/2 teaspoon red chili flakes
- 1 pound shrimp deveined, peeled, tails removed
- Salt to taste
- Black pepper to taste
- 2 cups brown mushrooms sliced
- 1 lemon juiced
- 1/4 cup parsley plus 2 tablespoons, fresh, chopped
- 1/4 cup Parmesan grated
Instructions
Step 1: Cook the Pasta
- Start by bringing a large pot of salted water to a boil. Add the whole wheat penne pasta and cook according to package instructions until al dente. Once cooked, drain the pasta in a colander and set aside.
Step 2: Sauté the Garlic and Mushrooms
- In a large skillet, heat the extra virgin olive oil over medium heat. Add the minced garlic and red chili flakes, sautéing for about 30 seconds until fragrant. Be careful not to burn the garlic. Next, add the sliced brown mushrooms and cook for about 5 minutes, or until they are softened and slightly browned.
Step 3: Cook the Shrimp
- Add the deveined and peeled shrimp to the skillet, seasoning with salt and black pepper to taste. Cook for 3-4 minutes, stirring occasionally, until the shrimp turn pink and opaque.
Step 4: Combine Ingredients
- Once the shrimp are cooked, add the drained pasta to the skillet along with the lemon juice and chopped parsley. Toss everything together until the pasta is well coated with the garlic and lemon mixture.
Step 5: Serve and Garnish
- Remove the skillet from the heat and stir in the grated Parmesan cheese. Serve the Lemon Garlic Shrimp Pasta in bowls, garnished with additional parsley and a sprinkle of black pepper. Enjoy your delicious meal!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a skillet with a splash of olive oil or water.
- Use frozen shrimp by thawing completely in cold water for 15-20 minutes before cooking.
- Substitute Parmesan with nutritional yeast for a dairy-free option or omit for a lighter dish.
- Swap mushrooms with seasonal vegetables like asparagus, cherry tomatoes, spinach, or broccoli for variety.
- Use gluten-free pasta to make this dish gluten-free, adjusting cooking time as needed.