Garlic Shrimp Pasta
A simple yet delightful dish that combines shrimp, garlic, and pasta for a quick weeknight meal bursting with flavor.
Ingredients
Pasta and Shrimp
- 8 ounces linguine Can substitute with any pasta like spaghetti or fettuccine.
- 1 pound shrimp, peeled and deveined Use fresh or thawed frozen shrimp.
Flavoring
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- ΒΌ teaspoon red pepper flakes Adjust based on spice preference.
- Salt to taste
- Pepper to taste
Garnish
- 2 tablespoons fresh parsley, chopped For garnish.
- 1 Juice of 1 lemon For squeezing over the dish.
Instructions
Cooking the Pasta
- Cook the linguine according to package instructions until al dente. Drain and set aside.
Cooking the Shrimp
- In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, cooking until fragrant.
- Add the shrimp to the skillet, and season with salt and pepper. Cook until pink and opaque, about 3-4 minutes.
Combining Ingredients
- Add the cooked linguine to the skillet and toss to combine.
- Squeeze fresh lemon juice over the dish and sprinkle with chopped parsley before serving.
Notes
Serve warm, garnished with additional parsley or a sprinkle of grated Parmesan cheese. Pairs beautifully with a crisp green salad or crusty bread. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently, adding a splash of water or olive oil to keep it moist.