If you know me, you know I really love lemons. It’s arguably one of my favorite flavors. Combine it with butter and garlic, and I’m sold! This lemon and grilled shrimp pasta is great for summer when you want something light but still comforting.
Marinate shrimp: 1 TBSP extra virgin olive oil, juice of 1 lime, salt and pepper to taste, 2 cloves garlic (minced), chili flakes. Cook pasta until al dente. Chop shallot, bell pepper, and half the cherry tomatoes. Chop the parsley. Add 1 TBSP extra virgin olive oil to a pan and sauté shallots until translucent. Add remaining garlic, bell peppers, and salt and pepper to taste. When bell peppers are soft, add cherry tomatoes. Heat grill to 400 degrees. Cook shrimp for 2-3 minutes each side. Add butter, lemon juice, and chili flakes to the pan. Let cook for ~2 minutes. Add strained pasta, mix in parsley and lemon zest. Top with parmesan and grilled shrimp. Garlic, Lemon, Shrimp Pasta
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