You can’t go wrong with flavorful ingredients that compliment Sunkist lemons beautifully, like butter and olive oil, white wine, garlic, crushed red pepper, and a generous serving of freshly grated Parmigiano-Reggiano.
Lemon Garlic Shrimp Pasta
By Christine Fiorentino | @christinefiorentino_
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Lemon Garlic Shrimp Pasta
By Christine Fiorentino | @christinefiorentino_
Lemon Garlic Shrimp Pasta
Directions
- In a sauce pot or dutch oven over low-medium heat, melt butter and olive oil. Add garlic. Cook until fragrant, 1-2 minutes.
- Add wine, Sunkist® lemon zest, Sunkist® lemon juice, salt and pepper, and optional red pepper flakes. Simmer 4-5 minutes. Reduce to low heat. Add Parmigiano-Reggiano. Stir to combine. Cook 2-3 minutes more. Remove from heat.
- Immediately add shrimp to sauce. Swiftly stir to coat shrimp and cover hot pot for 5 minutes, just until shrimp has cooked, tossing once throughout. Place sauce aside while pasta cooks. If desired, season with salt and pepper to taste.
- Prepare angel hair pasta according to package. When angel has finished cooking, reserve pasta water in a heatproof glass or mug and place aside. Add cooked pasta directly to Sunkist® lemon sauce. Gently toss with tongs or two large spoons to combine. Distribute into serving bowls. Sprinkle with freshly grated Parmigiano-Reggiano cheese and toasted nuts. Garnish with chopped fresh parsley. Serve warm.
- *If making this dish ahead of time (or enjoying again later), revive your pasta by adding 2 tablespoons of pasta water at a time until it becomes glossy again.