Lemon Garlic Shrimp and Pasta

Lemon Garlic Shrimp and Pasta

This Lemon Garlic Shrimp and Pasta recipe is the result of accidentally buying precooked shrimp. I chucked my original recipe that called for raw shrimp and ended up with this. The pasta has enough flavor for my husband but not too much for the kids. Not all of the kids like shrimp, but that just leaves more for the rest of us. Enjoy!

Lemon Garlic Shrimp and Pasta
4 cloves garlic, pressed
2 Tablespoons lemon juice
1/4 cup olive oil
Kosher salt and fresh ground pepper
12oz. cooked shrimp
12oz. linguini
1 cup chicken broth or shrimp stock
1 teaspoon lemon juice
Chopped parsley
Freshly grated Parmesan cheese

• Combine garlic, 2 Tablespoons lemon juice, olive oil, salt and pepper in a bowl. Add the shrimp and set aside.
• Boil the noddles in a large pot of salted water until al dente. Reserve 1/2 cup cooking water before draining the pot.
• Heat a skillet over medium high heat. Add the shrimp, reserving the marinade. Cook for 1 minute then remove the shrimp.
• Add the marinade, chicken broth, and 1/2 cup of the pasta water. Cook until reduced by half.
• Add the pasta, shrimp, and additional teaspoon of lemon juice. Toss to combine.
• Serve with chopped parsley and Parmesan cheese.

Notes: You could use raw shrimp, just peel them before adding to the pan and cook them for about 3 minutes.