Lemon Garlic Shrimp Pasta

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: About 5 servings


  • 1 1/4 lbs peeled and deveined shrimp

  • 12 oz dry angel hair pasta

  • 3 Tbsp olive oil

  • 3 Tbsp butter or margarine

  • Salt and freshly ground black pepper

  • 3 cloves garlic, minced

  • 1 1/2 tsp lemon zest

  • 3 Tbsp fresh lemon juice

  • 3 Tbsp chopped fresh basil

  • 3 Tbsp chopped fresh parsley

  • 1/2 cup finely shredded parmesan


Cook pasta in salted water according to directions listed on package (keep in mind it will only take about 4 minutes so I recommend adding the pasta to water when you begin cooking the shrimp), reserve 1/2 cup pasta water before draining.

  • In a large skillet, heat olive and butter over medium-high heat. Add shrimp (you can remove tails first if desired), season with salt and pepper and saute 2 minutes, then add garlic and saute until shrimp has cooked through, about 2 minutes longer.

  • Toss drained pasta in with shrimp along with 1/3 cup reserved pasta water, lemon zest and lemon juice. Add more water 1 Tbsp at a time as needed. Toss in 2 Tbsp of each parsley and basil, then sprinkle top with parmesan cheese and remaining 1 Tbsp of each parsley and basil.

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