Lemon Shrimp Pasta on Studio 5

Light and savory pasta- perfect for summertime

While in Spokane visiting my sister, I was watching TV with Grace. She’s 9. And we saw this amazing fish pasta, and thus this recipe was born. It’s a great recipe that simple and fast, AND light. And it has lemon. So it’s pretty perfect.

Lemon Shrimp Pasta
1 lb. thin spaghetti

Olive oil

1 lb. large shrimp, fresh or uncooked frozen

1 shallot, minced

2 lemons

1 tsp. fresh garlic, minced

1 cup grape or cherry tomatoes, diced

Fresh basil

Kosher salt to taste

Parmesan cheese for garnish

Bring your water to boil, add 1 tsp. salt to the boiling water, and cook according to package directions. Drain and set aside.

Meanwhile, in a large skillet, saute the minced shallots, until tender. Then add the shrimp, peeled and deviened, and garlic. (Tail on or off is your preference.) Sprinkle with a pinch of Kosher salt to taste. Then once the shrimp are almost pink, add the tomatoes, zest and juice from two lemons, and fresh basil leaves. Once the tomatoes are heated through, toss together with the cooked and drained noodles. Serve warm with Parmesan cheese.

*Substitutes for shrimp: Chicken, scallops, crab, salmon, or asparagus if you need a vegetarian option.

Dinner is served!

XO, Wendy

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