| Prep: 20 mins | Cook: 10 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 20g | 5g | 30g |
| sugars | fibre | protein | salt |
| 2g | 3g | 25g | 1g |
Why I Love Italian Lemon Shrimp
Italian cuisine is revered worldwide for its uncompromising adherence to freshness and quality ingredients. A prime example of this philosophy is the classic Lemon Shrimp recipe. At first glance, it may seem unusual for a Nebraskan food enthusiast like myself, Jake Thompson, to be drawn to such a Mediterranean-inspired dish. But delightful food knows no boundaries, and I’ve always valued versatility in my culinary ventures.
The Love for Fresh Ingredients
One of the key reasons I am particularly fond of this Lemon Shrimp recipe is the emphasis on fresh components. Mario Batali, a renowned Italian chef who I’ve admired for years, once said, “The excellence of any dish fundamentally depends on the quality of its ingredients.” His teachings resonate well with my passion for farm-to-table freshness, which is rooted in my upbringing in Nebraska’s heartland.
This recipe requires 2 pounds of large shrimp, 1/4 cup of olive oil, 4 cloves of minced garlic, the juice and zest of a large lemon, 1/2 teaspoon each of crushed red pepper flakes, salt, and fresh ground black pepper, and 2 cups of pasta, cooked al dente. The addition of 1/3 cup of freshly chopped parsley and 2 tablespoons of unsalted butter elevates the dish’s flavors.
Simple Process, Incredible Results
Another reason why I adore this Lemon Shrimp recipe is the simplicity. The process of sautéing shrimp in herbs, spices, and lemon provides that perfect balance of citrusy tang and spicy warmth. The contrast of these flavors, combined with pasta’s tender bite, makes every mouthful an unforgettable experience.
As a final thought: This Lemon Shrimp recipe might not be akin to the Midwestern comfort dishes I was raised on, but it certainly holds a special place in my heart and kitchen. The very essence of hearty, flavorful cooking shines through in this dish – demonstrating that great cooking transcends regional and cultural boundaries.
What You’ll Need
- 2 pounds of large shrimp, peeled and deveined
- 1/4 cup of olive oil
- 4 cloves of garlic, minced
- 1 large lemon, juiced
- Zest of 1 lemon
- 1/2 teaspoon of crushed red pepper flakes
- 1/2 teaspoon of salt
- 1/2 teaspoon of fresh ground black pepper
- 1/3 cup of freshly chopped parsley
- 2 cups of pasta, cooked al dente
- 2 tablespoons of unsalted butter
Method
Step One
Begin by heating the olive oil in a large skillet over medium heat. Once the oil is hot, add the minced garlic and cook for about 1 minute, or until fragrant.
Step Two
Add the shrimp to the skillet and cook until they are pink and opaque, this should take about 2-3 minutes per side.
Step Three
Next, add in the lemon juice, lemon zest, red pepper flakes, salt, and black pepper. Stir everything together and cook for an additional 2 minutes.
Step Four
Now, add the butter to the skillet and let it melt into the shrimp mixture. Once the butter is fully melted, stir in the freshly chopped parsley, continue to cook for about 1 minute more.
Step Five
Finally, add the cooked pasta to the skillet and toss until it is fully coated in the shrimp lemon sauce. If needed, you can add a bit more olive oil or butter to give the pasta more moisture.
Step Six
Serve this Lemon Shrimp hot, garnished with extra parsley and lemon slices on the side if desired. Enjoy!
