This is a great example of a really simple, 5 ingredient recipe that I read and immediately said, “duh! why didn’t I think of that?” The lemon, thyme, shrimp combination works SO well. I often forget to look outside the tomato sauce box when it comes to pasta, and this was a lovely change of pace. It immediately became a weeknight staple.
The original recipe is from Cooking Light magazine, but I have adapted it quite a bit, adding several things. You will use several pots and pans, but the whole recipe comes together quickly and painlessly. Make sure to time the sauteing of the shrimp appropriately so it doesn’t overcook!
Lemony Shrimp Pasta
- 1lb peeled and deveined shrimp, tails removed
- 1TB olive oil
- 1 lemon, zest and juice
- 3 TB butter
- 1 shallot, diced
- 2 TB fresh chopped thyme
- 1 TB other chopped fresh herbs, such as parsley or basil
- ½ tsp red pepper flakes
- Uncooked linguine or spaghetti. I usually do about half a box for 3 servings
- ½ c shredded Parmesan cheese
- Salt and pepper
If needed, clean, peel and rinse shrimp. Pat dry. Mix in a bowl with ½ the olive oil, salt and lots of fresh black pepper. Set in the fridge while you prepare the other ingredients.
Zest and juice lemon into a small bowl. Chop the shallot, thyme and other herbs.
Boil water and cook pasta. Drain, reserving 1 cup of starchy pasta water.
Melt butter in a small sauce pan. Add shallot, cook about 2 minutes. Stir in lemon juice and zest, thyme, other herbs and red pepper. Keep the mixture warm over low heat.
Heat remaining olive oil in a large sauté pan. Make sure the pan is big enough to add the pasta! Cook shrimp until done, 4-5 minutes.
Pour about half the pasta water in to the hot pan with the shrimp and whisk to deglaze the pan. Add pasta to the shrimp pan, and then pour in butter lemon mixture. Stir in Parmesan cheese. Check for seasoning, add salt and pepper as needed. Serve warm!