Lemon Pepper Shrimp with Roasted Garlic Pasta
Zesty Lemon Pepper Shrimp Over Roasted Garlic Linguine
Ingredients:
8 oz linguine pasta
1 lb large shrimp, peeled and deveined
6 cloves garlic, roasted
2 tablespoons olive oil
1 tablespoon lemon pepper seasoning
1 teaspoon paprika
Juice of 1 large lemon
2 tablespoons chopped fresh parsley
1/4 cup grated Parmesan cheese (optional)
Salt and black pepper to taste
Lemon wedges, for garnish
Directions:
Preheat oven to 375°F (190°C). Place garlic cloves (unpeeled) on a small baking tray and roast for 15-20 minutes, or until soft and caramelized. Let cool, then peel and mash into a paste.
Cook linguine pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
In a large skillet, heat olive oil over medium heat. Add shrimp, sprinkle with lemon pepper seasoning and paprika, and cook for 2-3 minutes on each side until pink and cooked through.
Add the roasted garlic paste to the skillet, stirring gently to coat the shrimp.
Add the cooked pasta to the skillet, tossing to combine. Pour in reserved pasta water and lemon juice, tossing until a light sauce forms.
Season with salt and black pepper as needed. Sprinkle with chopped parsley and Parmesan cheese, if using.
Serve immediately with lemon wedges on the side.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 430 kcal | Servings: 4 servings